Chefs' Recipes

Pineapple, kombucha and mint ices

Australian Gourmet Traveller recipe for pineapple, kombucha and mint ices by Mike McEnearney, Kitchen by Mike.
Pineapple, kombucha and mint ices

Pineapple, kombucha and mint ices

William Meppem
6 - 8
5M

“We make our own kombucha, but it’s also available from many health-food shops,” says McEnearney. “Such a refreshing way to cool down on a sunny day.”

Ingredients

Method

Main

1.Juice the pineapple and mint in a cold-press juicer or blender (strain if blending and discard solids), add kombucha and pour mixture into 100ml moulds, half-freeze (1-2 hours), then insert ice-pop sticks. Freeze completely (2-3 hours). To serve, dip moulds briefly in hot water to unmould. You can also pour mixture over a shallow tray to make granita; allow to semi-set in the freezer then scrape with a fork every 30 minutes to form ice crystals.

Kombucha is a fermented tea usually served chilled.

Notes

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