Beer Snow Cones

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.