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
Ginger-kombucha granita
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.