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Root Beer Granita-Vanilla Parfait

Source: Butter, Sugar, Flour, Eggs
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Active Time:  15 Minutes
Total Time:  12 Hours 15 Minutes
  Serves 10
Here's the recipe, adapted from Butter, Sugar, Flour, Eggs (Clarkson Potter, 1999) by Gale Gand, Rick Tramonto and Julia Moskin:
6 cups (1 1/2 quarts) root beer
1 quart vanilla ice cream
4 elbow straws
The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch (keep the remaining root beer refrigerated until ready to serve). Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed.

Place a straw in each glass, leaning along the side. Layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top.

Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.

Recipe reprinted by permission of Clarkson Potter. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 167
Fat. Total: 6g
Protein: 2g
Carbohydrates, Total: 28g
Sodium: 61mg
% Cal. from Fat: 32%
Cholesterol: 23mg
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