Beer Sno Cones Aka Granitas For Grown Ups Recipes

BEER SNOW CONES

Steps:

• Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen. Should be granita texture.
• To serve, scoop into snow cone papers or lowball cocktail glasses. Drizzle with desired syrup. Red Raspberry-Lemon Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water. Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan. Squeeze juice from lemon; add juice and 1 cup fresh or frozen red raspberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 3/4 cups. Blueberry-Lime Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water. Using vegetable peeler, remove strips of lime peel (green part only) from 2 limes; add to saucepan. Squeeze juice from limes; add lime juice and 1 cup fresh or frozen blueberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 3/4 cups. Orange Syrup: To 1-quart saucepan, add 1 cup sugar. Using vegetable peeler, remove strips of orange peel (orange part only) from 1 medium orange; add to saucepan. Squeeze juice from 6 medium oranges (about 1 1/4 cups juice); add juice to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 1/2 cups.

SNO CONES

Steps:

• In a saucepan bring the water and 1/2 cup sugar to a boil. Let cool then pour into a shallow pan and freeze overnight. The next day, scrape the surface of the ice with a metal spoon to make shaved ice. Store in the freezer until ready to serve. To make the toppings, puree the raspberries with the remaining 2 tablespoons of sugar and strain to remove the seeds and set aside. Blend the grape juice concentrate with the mint leaves in a blender and strain and set aside. Whisk together the citrus juices and honey and set aside. Using a large ice cream scoop, scoop a ball of the shaved ice onto 4 cones. Drizzle with various syrups and serve immediately.

GROWN-UP GRANITA

Steps:

• Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

SPICED CRACKED WHEAT AND LENTILS FOR GROWN-UPS

Steps:

• Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). Adjust seasoning. Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle of the dish and garnish with cilantro.