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Prep 15min
Total5hr35min
Servings8
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Ingredients
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
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Steps
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.
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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.
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