| 5 | whole cloves |
| 1 | slice orange |
| 2 | cups water |
| 1/2 | cup sugar |
| 1 | stick cinnamon |
| 3 | tea bags red zesty herbal tea flavored with hibiscus, rose hips and lemongrass |
| 1 1/2 | cups cranberry juice cocktail |
| 1 1/2 | cups pineapple juice |
| Fresh fruit, if desired |
| Thin almond wafer cookies, if desired |
| 1. | Insert cloves into peel of orange slice. In 2-quart saucepan, heat water, sugar, cinnamon and orange slice to boiling, stirring occasionally. Remove from heat; add tea bags. Cover; let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice. |
| 2. | Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmetal bowl or 8-inch square glass baking dish. Cover; freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover; freeze 3 hours longer, stirring every 30 minutes and breaking up any large chunks. |
| 3. | Remove granita from freezer 20 minutes before serving. Spoon into stemmed glasses. Garnish with fruit and cookies. |
|
| For Rosemary-Green Tea Granita, substitute green tea for the red zesty tea, pineapple juice for the cranberry juice and a rosemary sprig for the cinnamon stick. |
|
| If you don't want the hassle of stirring every 30 minutes, stir granita after 2 hours, then cover and freeze 3 hours or overnight. To serve, scrape surface of granita with fork and spoon into glasses. |
|
| Garnish with festive kiwifruit stars. To easily make the stars, cut slices of kiwifruit with a small, deep star-shaped cookie cutter. |
Nutrition Information:
100 ( 0); 0g ( 0g, 0g); 0mg; 0mg; 26g ( 0g, 23g); 0g 0%; 15%; 0%; 0% 1 1/2 ; 0 2