Purple Pots

Name: Purple Pots
Ingredients: 1 cup ricotta cheese; 6 ounces fresh blueberries; 4 ounces persimmon, peeled and chopped; 2 tablespoons rosemary honey to taste (substitutes- lavender honey or acacia with more herb added); 1/8 teaspoon chopped rosemary leaves; sprinkle of nutmeg, caraway or fennel, ground; sprig of rosemary (mint, thyme, thai basil and lavender, too) for garnish; star of anise, optional garnish

8 ingredients

3 steps

Ingredients

1 cup ricotta cheese
6 ounces fresh blueberries
4 ounces persimmon, peeled and chopped
2 tablespoons rosemary honey to taste (substitutes- lavender honey or acacia with more herb added)
1/8 teaspoon chopped rosemary leaves
sprinkle of nutmeg, caraway or fennel, ground
sprig of rosemary (mint, thyme, thai basil and lavender, too) for garnish
star of anise, optional garnish

Directions

1

Blend all the ingredients save the garnish in a blender.
2

Pour or ladle into serving dishes. Chill or freeze (in freezer-safe dishes, of course).
3

Garnish with additional herb and spice. Serve chilled. If frozen, let soften for 5-8 minutes before serving, or simply pop in the freezer about 1 hour before serving.