This recipe is quite possible the quickest dessert you can make. Birch beer granita to me is a fancy way of saying birch beer ice. You are really just pouring it in a pan and freezing it up. Making the vanilla whipped cream fresh definitely adds an extra touch. When the whipped cream melts into the granita I actually think it is better! It reminds me of one of my favorite things I had in Hawaii, shaved ice. They would take the fluffy shaved ice, flavor it, and then pour sweet cream over it. I totally fell in love, and this reminds me of just that!
My dad loves birch beer and root beer in general! He had birch beer on tap in our basement for the longest time. I suspect he is going to hook that up again in his new house. He always builds himself a soda bar that reminds him of his days visiting the soda fountain. He decks out the basement with metal signs from the 50’s and 60’s. He makes sure you feel totally nostalgic when you enter his man cave jukebox and all. He also loves a good Italian ice. Many times I have seen him eat it by the quart. He hides it from us in the freezer downstairs. His favorite place for ice is in Totowa, New Jersey Gelotti’s . You can instantly bring a smile to his face by bringing him a quart!
Pour the birch beer into a 13x9x2 baking pan (I used a clear pyrex). Place it into the freezer for at least 4 hours or overnight.
When ready to serve scrape with a fork into pieces. Then gently place into serving bowls.
Beat cream, sugar, and extract in a bowl until stiff peaks form. This takes some patience. Note :I like to put the bowl in the freezer for a couple of minutes to get it cold then add the ingredients. It helps the process of of forming the whipped cream!
Top granita with dollops of whipped cream and serve.
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