Peaches and
blackberries with
ginger-kombucha
granita
SERVES 4 // PREP 10 MINS
(PLUS FREEZING)
Kombucha is low in sugar so
it freezes nicely. The key to
this dish is to have super-ripe
peaches full of flavour and
sweetness – we’ve added
very little syrup to the granita,
though it 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 leaves (optional;
see note), 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
1 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.
2 Chill a platter. Spoon granita
over the platter, top with
peaches, berries and shiso
leaves and serve immediately.
NoteShiso is available from
select Asian grocers. Kombucha
is available from select
supermarkets. ➤