Cranberry-Pomegranate Granita

1. Combine half of the cranberry-apple juice, the pomegranate juice and sugar in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and cool completely.

2. Combine cranberry syrup (from above), remaining cranberry-apple juice and ginger-ale into a large pitcher. Cover and freeze at least 8 hours. Remove from the freezer and let stand at room temperature 30 minutes. Transfer to a blender or food processor and pulse until slushy. Pour into a 13- x 9-inch glass baking dish and freeze 3 hours or until frozen.

3. To serve, scrape granita with the tines of a fork until ice chips form. Serve in dessert glasses immediately.

Note: Light cranberry-apple and diet ginger-ale can be substituted.