Kombucha sorbet
  • 500 ml (full 2 cups) sugar syrup (50/50 mix)
  • 400 ml (1.7 cups) Kombucha
  • Juice of ½ lemon
  1. Prepare the sugar syrup by mixing together equal parts of sugar and water until the sugar has dissolved completely (possibly by cooking the mixture).
  2. Blend the (cold, preferably even chilled) sugar syrup with cold/chilled Kombucha.
  3. Add the juice of ½ lemon.
  4. Churn in an ice cream machine according to instructions.
  5. Put in freezer container, cover with plastic film and lid. Put in the freezer.
As with most sorbets, be careful not to over-churn the sorbet. Rather than letting it over-churn, rely on the freezer to put the finishing stabilising touch to the sorbet.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/11/kombucha-sorbet/