Beer Snow Cones

Directions

1. 1
   Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes.
2. 2
   When ice crystals begin to form at edges of dish, stir mixture with fork.
3. 3
   Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen.
4. 4
   Should be granita texture.
5. 5
   To serve, scoop into snow cone papers or lowball cocktail glasses.
6. 6
   Drizzle with desired syrup.
7. 7
   Red Raspberry-Lemon Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water.
8. 8
   Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan.
9. 9
   Squeeze juice from lemon; add juice and 1 cup fresh or frozen red raspberries to saucepan.
10. 10
    Heat to boiling over medium-high heat, stirring until sugar is dissolved.
11. 11
    Remove from heat; set aside 1 hour to cool.
12. 12
    Strain syrup into glass jar; discard solids.
13. 13
    Cover jar, and refrigerate until needed.
14. 14
    About 1 3/4 cups.
15. 15
    Blueberry-Lime Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water.
16. 16
    Using vegetable peeler, remove strips of lime peel (green part only) from 2 limes; add to saucepan.
17. 17
    Squeeze juice from limes; add lime juice and 1 cup fresh or frozen blueberries to saucepan.
18. 18
    Heat to boiling over medium-high heat, stirring until sugar is dissolved.
19. 19
    Remove from heat; set aside 1 hour to cool.
20. 20
    Strain syrup into glass jar; discard solids.
21. 21
    Cover jar, and refrigerate until needed.
22. 22
    About 1 3/4 cups.
23. 23
    Orange Syrup: To 1-quart saucepan, add 1 cup sugar.
24. 24
    Using vegetable peeler, remove strips of orange peel (orange part only) from 1 medium orange; add to saucepan.
25. 25
    Squeeze juice from 6 medium oranges (about 1 1/4 cups juice); add juice to saucepan.
26. 26
    Heat to boiling over medium-high heat, stirring until sugar is dissolved.
27. 27
    Remove from heat; set aside 1 hour to cool.
28. 28
    Strain syrup into glass jar; discard solids.
29. 29
    Cover jar, and refrigerate until needed.
30. 30
    About 1 1/2 cups.