This summertime sweet is fresh, simple, and vegan. Sarah Scarborough from Nomadic Tea Party brought Rishi Masala Chai and semi-frozen goodness together, resulting in the perfect desert to cool off with in warm weather.
Coconut Rose Chai Granita
Makes 4 servings
- 1 tbsp Masala Chai
- 1 cup of water
- pinch of salt
- 1 tsp dried rose petals
- 1 cup full fat coconut milk
- 3 tbsp sugar
In a saucepan, bring 1 cup of water to a boil. Add 1 tablespoon of masala chai, a small pinch of salt, and the dried rose petals. Stir to incorporate and then add in the coconut milk (shake the container before measuring). Bring the mixture to a boil again and then remove from heat. Steep for 5 minutes, strain the mixture, and add in 3 tablespoons of sugar. Be sure to stir well to dissolve the sugar.
Pour the mixture into an uncoated steel or glass baking pan. Place the pan in the freezer for 3-4 hours, scraping the ice from the sides of the pan every 30 minutes. When the mixture has become slushy throughout, spoon it into serving cups and serve immediately.
Garnish with a few dried rose petals and enjoy!