There’s no doubt that watching the tennis can work up a peachy keen appetite so this Ginger Kombucha Granita with Peaches and Blackberries looks like a winner to me. It’s an ace for the budget too because both fruits are on special this week!

Kombucha is low in sugar so it freezes nicely. Use super-ripe peaches full of flavour and sweetness and the syrup can be adjusted to suit your taste.


  • 2 peaches, pitted and thinly sliced
  • 60 gm (about ½ punnet) blackberries
  • 60 gm (about ½ punnet) blueberries
  • shiso or mint leaves to serve
Ginger-kombucha granita
  • 2 peaches, coarsely chopped
  • 400 ml kombucha
  • 60 gm rice malt syrup, or to taste
  • 1½ tsp coarsely grated ginger


  • For ginger-kombucha granita, process ingredients in a blender until very smooth. Pour into a deep tray and freeze, scraping occasionally with a fork to form crystals, until frozen (6 hours or overnight). Scrape to loosen 30 minutes before serving, and return to freezer.
  • Chill a platter. Spoon granita over the platter, top with peaches, berries and shiso leaves (use Mint as an alternative)  and serve immediately.
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