The classic root beer float gets a make-over as a Root Beer Float Granita, topped with vanilla ice cream and drizzled with root beer syrup. A super easy and delicious no bake summertime treat!
Pour 4 cups root beer into a 13x9x2-inch baking pan; freeze the soda for about 45 minutes, until it just starts to harden on the top and sides of the pan.
Scrape the partially frozen soda with the tines of a fork (including the sides), breaking up any large pieces. Repeat this process every 30-45 minutes over the course of a 3 hours.
Return the granita pan to the freezer for 1 more hour, then briefly run the fork through it again before serving.
In the meantime, bring the remaining 4 cups of root beer to a boil over high, then take it down to a very low gentle simmer until it’s reduced by half and syrupy, about 30 minutes. Transfer it to a spouted measuring cup (for easy pouring) and let it cool completely.
Spoon 3/4 cup root beer granita into each of 6 clear tumbler glasses or dessert cups. Top granita with scoop of vanilla ice cream. Drizzle each with 4 teaspoons root beer syrup.
Serve and enjoy!
Notes
Diet Root Beer. I haven't tried to make this with diet root beer, so I can't vouch for the outcome. While I know diet soda does freeze, I'm not sure how the syrup will turn out since you need the sugar.Root Beer Syrup. When making the root beer syrup, make sure you don’t boil it too fast or too long, or you will end up with rock candy! Also make sure it cools completely before drizzling or it will melt your granita. I recommend following the serving suggestions for the syrup, as well. A little goes a long way; if you use more than 4 teaspoons per serving, it can over-power the granita.