Granitas are super easy to make and always impress. And since I love cold beer on a hot day, I decided to add it into this semi-frozen dessert. The fresh rosemary and lemon zest add a nice brightness. Eating it on a sunny deck is mandatory!
Serves: 5 to 6
Total Time: 3 1/2 hours
Lemon Rosemary Beer Granita
2 cups light beer (I used Mill St’s Lemon Tea Beer)
2 1/4 cups water
1 1/4 cup cane sugar
1 lemon (zest and juice)
1 tablespoon fresh rosemary (loosely chopped)
1. Place all the ingredients in a medium pot. Bring to simmer on medium-high heat, stirring until sugar has completely dissolved.
2. Transfer hot liquid to a large, metal bowl or baking dish (the wider and shallower, the faster it will chill). Place into freezer and leave until ice begins to form. After an hour or so, take a fork and break up the ice forming on the top and sides of dish. Continue to check on the granita every hour, scraping with the fork.
3. After a few hours, you will have an icy, slushy delicious dessert. Give it a final scrape with a fork for a more snow-like consistency, or leave as is for a more chunky texture. Serve in chilled bowls.
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.