Passionfruit-Hibiscus Granita

Passionfruit-Hibiscus Granita

Passionfruit-Hibiscus Granita
whipped ricotta, crushed coriander, sorghum syrup

Passionfruit Hibiscus Granita

For the Granita

2 quarts Pure Leaf Tea House Collection Passionfruit & Pineapple Organic Hibiscus Tea

1 pint sugar

In a large pot, bring the tea and sugar to a boil. Once sugar is completely dissolved, carefully pour the mixture into a large baking dish and freeze until solid. Once frozen, scrape with a fork to break into small ice crystals.

 For the Whipped Ricotta

1 cup whole milk ricotta cheese

1 tbsp olive oil

Tiny pinch of salt

Whisk all ingredients together until smooth and fluffy. No lumps should remain.

To Assemble

½ cup granita

¼ cup whipped ricotta

1 tsp crushed coriander seeds (you can purchase at an Indian grocery store or online called dhana dal)

1 tbsp sorghum syrup (you can substitute honey if you can’t find sorghum – it a large crop in Ethiopia)