- 4 bags mint tea
- 2 cups boiling water
- 1 1/2 cups mint tea concentrate
- 1 (12-ounce) can limeade concentrate, thawed
- Lime slices, garnish
- Fresh mint leaves, garnish
In 2-cup glass measuring cup, place 4 tea bags. Add 2 cups boiling water. Let tea steep 2 to 3 minutes. Remove tea bags; let concentrate cool.
Meanwhile, in 13 x 9-inch baking pan add cranberry juice, 1 ½ cups tea concentrate, and limeade; mix well.
Place in freezer. After about 1 hour, carefully remove pan from freezer and scrape frozen juices from edges of pan.
Refreeze granita for another hour. Repeat scraping of frozen juices from edges. Refreeze.
Repeat scraping one more time. Serve in tall glasses with a long spoon and garnished with fresh lime slices and mint leaves.
Makes about 6 (8-ounce) servings.
Per Serving: Cal. 214 (11% DV), Fat Cal. 0, Pro. 0 g (0% DV), Carb. 54 g (18% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 24 mg (1% DV), Vit. A 0 RE (0% DV), Vit C 48 mg (80% DV), Vit. E 0 mg (0% DV), Calcium 1 mg (0% DV), Iron 0 mg (0% DV), Folate 2 Ug (1% DV), Zinc 0 mg (0% DV), Pot. 30 mg (1% DV), Dietary Exchange: Starch 3