Kombucha is incredibly versatile. Truly it can be used to make so many delicious foods and drinks; so when you toss it into a blender with a few frozen berries or fruit, it makes a delicious sorbet with far fewer calories than store-bought. Plus you can personalize it in so many ways and it can be a great way to use up sour Kombucha that is no longer palatable on its own. The natural sweetness of the fruit is sufficient to balance the tang of the booch on it’s own, or add a pinch of sweetener to bring the flavors together.
We often serve this treat poolside or on hot summer nights when a touch of refreshment is needed to cut the humidity. Plus kids enjoy helping to choose the flavors. Ugly fruit from the farmer’s market that has been frozen is an inexpensive and useful way to consume what might have simply ended up in the compost pile.
Yield 4 servings
Supplies
- 1 cup frozen pineapple
- 1 cup frozen mango
- 1 cup Kombucha, any flavor
Recipe
- Combine all ingredients in a powerful blender.
- Tamp down fruit so that it is all pulverized by the blades.
- Serve immediately or store in freezer.
We hope this short guide shows you how easy it is to make a variety of healthy fermented food and drink at home.
Trust Your Gut.
