Yield: Makes 8 Servings, 3/4 Cup Each

The sweetness of pineapple with the zing of clove and orange really set this Egyptian refreshment off!

Ingredients
one medium pineapple, cut in half lengthwise, pared, and cored (rinse and reserve peel)
4 to 6 whole cloves
1/2 cup water
peel from one small orange, pith removed
1 quart boiling water
2 tablespoons granulated sugar
garnish: mint sprigs

How to Make
cut one pineapple half into small pieces and transfer pieces 2 large glass or stainless steel bowl; wrap remaining fruit in plastic wrap and refrigerate for use at another time. Stud pineapple peel with close and add the bowl with pineapple.
In small saucepan, bring 1/2 cup water to a full boil; add orange peel and cook for 2 min. Drain peel and add the pineapple; add boiling water and sugar and stir to combine. Cover with plastic wrap and let stand at room temperature for 24 hours.
Strain liquid, reserving liquid and fruit and discarding pineapple peel and cloves with orange peel. In blender container, in batches processed pineapple with liquid until smooth; transfer to 2-quart pitcher, cover and refrigerate until chilled. Serve over ice and chilled glasses and garnish each portion with the mint sprig.

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