For almost two years now I have been the proud mother of a SCOBY child. The acronym stands for Symbiotic Culture Of Bacteria & Yeast and it’s the lil bobbing jellyfish that turns tea into kombucha with the powers of a squishy magic genie. If you’re interested in growing your own SCOBY and making kombucha at home, this article from the Kitchn is quite useful.
The best thing about homemade kombucha (besides how ridiculously cheap it is opposed to store-bought) is the endless combinations that are at your flavor-lovin’ fingertips! Watermelon-chile-lime, apple cider, kumquat-honey, spicy raspberry, strawberry-rhubarb, — SO. MANY. OPTIONS.
Then once you have hoarded up a supply of tasty ‘booch you can drink it, share it, and turn it into something super refreshing like this GRANITA. Granita is just a fancy way to say delicious ice and it could not be easier and more hands off. Pour in tray, shove in freezer, scrape-scrape like a little kitten in a sandbox, top with whatever you want and call it dessert! TA-DAAAAAAAA
These flavors are so bright and fresh — the kombucha granita is the definition of refreshing, the fresh mango puree is buttery, with whip cream rich as biscuits, and the rum drizzle is something you wanna rub on yo’ face cause it’s so dang good.
Obviously this will work just as well with store-bought kombucha but making it at home is awesome and easy and I had to spread the word.
Mango Kombucha Granita with Cardamom & Rum
Ingredients
For the Kombucha Granita:
- 4 cups mango-flavored kombucha homemade or store-bought (that's about 2 bottles)
- 2-4 TB honey
For the Mango Puree:
- 2 ripe mangos
- 1 lime
- sugar as needed
For the Cardamom Rum Syrup:
- 1/3 cup brown sugar
- 1/3 cup dark rum
- 6 cardmom pods equals about 1/2 tsp ground
- pinch salt, nutmeg, and cracked pepper
Also:
- 2 cups whipped cream or coconut whip
Instructions
For the Kombucha Granita:
-
Taste your kombucha! It might be super tart and puckery, it might be on the lighter side. It all depends on the brand or the strength of your batch so it will vary. Keep in mind its leanings as you continue.
-
Pour the kombucha in a 13x9 baking tray. (If your freezer is packed you can go smaller, but keep in mind it will take longer to freeze.) Add the honey and stir it in to let it dissolve, go with more if you think your kombucha is extra vinegary.
-
Cover with plastic wrap and carefully lodge it in your freezer for four hours.
Then take the tray out and scrape-ity scrape with a large fork to break up the ice crystals. For some reason this is really fun. Evenly spread the icy mash back out and press down lightly.
Return to freezer for another two hours or overnight (the timing is loose, we're talking ice here not macaroons).
-
Repeat the zen garden scrape action -- this time be pickier about breaking up large chunks. You want fluffy icy flakes. Keep frozen until ready to serve.
For the Cardamom Rum Syrup:
-
Crack the cardamom pods open, discard husk, and crush the seeds to a fine powder.
-
In a small non-stick skillet whisk brown sugar, rum, and spices together.
Bring to a boil, then lower heat to a simmer, and reduce 5-8 minutes or until it's very syrupy and the whisk or spatula is leaving a trail.
-
Let cool. Store in the fridge until ready to use.
For the Mango Puree:
-
Peel mangoes and dump the flesh into food processor or blender.
Blitz until smooth. Add zest of 1 lime and a squeeze of juice if you need to thin it out. Taste and add sugar if needed.
Refrigerate until ready to use.
To Assemble:
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Take everything out right when you're ready to serve (so it all stays nice and doesn't melt).
Break out your purtiest glasses and get ready for an assembly line.
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Layer a big scoop of granita on the bottom of each glass, followed by the mango puree.
Next add whatever whipped cream you've chosen. Then top each glass off with an overflowing mound of granita and drizzle it all with the rum syrup.
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Serve immediately with spoons and straws for digging in.
Recipe Notes
- LITERALLY EVERYTHING CAN BE MADE A DAY OR TWO AHEAD OF TIME. HUZZAH.
- If you can't find mango flavor kombucha try pineapple -- or do something totally different! Raspberry with an herby gin syrup and fresh berry puree maybe? Idk you do you!
- If you're in a rush -- freeze the granita in a metal pan -- it'll ice up faster.
Stay Curious.
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