Chefs' Recipes

Pineapple, kombucha and mint ices

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

By Mike McEnearney
  • 5 mins preparation plus freezing
  • Serves 6 - 8
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Pineapple, kombucha and mint ices
"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."


  • 1 pineapple (about 1.2kg), coarsely chopped
  • 1 cup (firmly packed) mint
  • 200 ml kombucha (see note)


  • 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.