Name: Peaches and blackberries with ginger-kombucha granita
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

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.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz