whipped ricotta, crushed coriander, sorghum syrup
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.
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)