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½ cinnamon stick

1 tablespoon thinly sliced fresh ginger

¼ cup fresh orange juice, plus strips of orange zest for garnish

1. Cut pomegranates in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a medium saucepan (you should have about 2½ cups).

2. Add cider, 2 cups water, the cinnamon stick, and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; gently simmer 15 minutes. Skim any foam that rises to the surface.

3. Discard cinnamon and ginger. Stir in orange juice. Serve warm, garnished with orange zest.

FIT TO EAT RECIPE PER SERVING: 113 CALORIES, 0 G SATURATED FAT, 0 G UNSATURATED FAT, 0 MG CHOLESTEROL, 28 G CARBOHYDRATE, 8 MG SODIUM, 1 G PROTEIN, 1 G FIBER

COCKTAILS

cranberry, tangerine, and pomegranate champagne punch

SERVES ABOUT 20

1 package (12 ounces) fresh cranberries, for the swizzle sticks

1 bunch fresh mint, for the swizzle sticks

2 cups pomegranate juice (about 5 pomegranates)

3 cups fresh tangerine juice (about 7 tangerines)

5 cups cranberry juice cocktail

2 bottles (750 ml each) chilled champagne or other sparkling wine

1. To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to 1 hour.

2. In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladle or pour about ½ cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.

latin lover

SERVES 2

Pineapple and coconut rum give this drink the taste of the tropics.

¼ cup frozen pineapple juice concentrate

2 tablespoons frozen orange juice concentrate

2 tablespoons frozen cranberry juice concentrate

1 tablespoon fresh lime juice

¼ cup coconut rum

1½ cups small ice cubes

Fresh sugarcane, for garnish

Mix all ingredients (except sugarcane) in a blender until smooth. Serve, garnished with sugarcane.

rosé sangria

SERVES 6

Chanterais melons, also called Cavaillon, are a delicious alternative to cantaloupes. Look for them at farmers’ markets and gourmet stores.

1 bottle (750 ml) French dry rosé wine, such as Tavel or Bandol

6 tablespoons crème de cassis (black currant liqueur)

1 Chanterais melon or ½ large cantaloupe, cut into chunks

1 peach or nectarine, pitted and cut into 8 wedges

½ pint blackberries or raspberries

1 bottle (750 ml) sparkling water

Stir together all the ingredients except the sparkling water in a large pitcher. Refrigerate at least 1 hour or until ready to serve, up to 3 hours. Stir in the sparkling water, and serve over ice.

orange cloud

SERVES 2

Like a creamy orange ice-cream pop, this cocktail marries vanilla and orange. But the drink includes two liqueurs, so it’s for adults only.

¼ cup frozen orange juice concentrate

1 tablespoon heavy cream

2 tablespoons Cointreau

2 tablespoons Galliano

1½ cups small ice cubes

Mix all the ingredients in a blender until smooth. Dip the moistened rims of 2 glasses in orange-colored sugar; pour in the orange mixture, and serve.

watermelon-tequila refreshers

SERVES 6 TO 8

If you prefer to serve alcohol-free cocktails, omit the tequila—the drink is still delicious.

¾ cup sugar

3½ pounds seedless watermelon, cut into 2-inch cubes (about 12 cups)

1 cup tequila

1 cup fresh lime juice (6 to 8 limes), plus lime slices for garnish

4 cups ice

1. Stir together the sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let cool completely. Refrigerate until ready to use, up to 1 week.

2. Working in batches, fill the blender with watermelon cubes; blend until smooth. Pass the puree in batches through a fine sieve set over a large bowl, discarding the solids as you work. Refrigerate the juice until ready to use, up to 1 day.

3. Stir together the tequila, lime and watermelon juices, and sugar syrup in a large pitcher. Stir in the ice and lime slices.

mango cooler

SERVES 2

We love our sweet twist on