Pumpkin Granita 9 heaping cups pumpkin, pealed, roughly chopped into equal pieces 6 cups ginger tea 2 tangerines, zested and cut in half 4 cinnamon sticks 1 5 inch piece ginger, cut into chunks 5 cloves 2 star anise pods 1/4 tsp nutmeg (fresh is best here) 1 can coconut milk 4 tbsp maple syrup 1/2 cup orange juice 1 tsp kosher salt 1 cup chopped candied ginger (garnish) nutmeg (for garnish) — — To a large pot bring the pumpkin and ginger tea to a boil. Add the tangerine zest and juice, cinnamon sticks, ginger, cloves, star anise, and nutmeg to the pot. Cook for 20 minutes. Turn heat to medium low, and add the coconut milk and maple syrup. Cook until pumpkin is tender. Strain out the aromatics (cloves, ginger, cinnamon sticks, star anise, and tangerines) You don’t want to add them to the blender, as they’ll be bitter. Add the pumpkin, one cup of the cooking liquid, and the orange juice to the blender. Blend until smooth (You may want to add more cooking liquid as well, the flavor is am...