Pineapple, kombucha and mint ices


  • Serves 6 - 8 people

"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)
01   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.

Note Kombucha is a fermented tea usually served chilled.

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