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Peaches and blackberries with ginger-kombucha granita

The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.

By Lisa Featherby
  • 10 mins preparation plus freezing
  • Serves 4
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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.
  • undefined: Lisa Featherby