For everyone who started quarantine fermenting food, you’re probably already reaping the benefits of your patience. And if you tread the kombucha track, we’ll guess you’ve been having the fermented tea at least weekly.
At this point, you’ve tried everything. You’ve adjusted the fermentation time just to see how different it tastes; experimented with different flavors; and even tried using it to cook. Well, if you’re running out of ideas, here’s our suggestion: turn it into kombucha granita.
The great thing about granita, really, is how frickin’ easy it is to make—and you can make it with almost anything. So we thought, why not make it with kombucha?
Unlike other granitas, this recipe does not have any added sugar. So it doesn’t actually compromise your kombucha; which is good news if you’re in it for a more wholesome diet. The granita retains the tartness of kombucha, but mellows it out a bit (not near enough for it to be negate the fact that it’s kombucha, though). Go and try making a bunch of these in different flavors, and you’ve got yourself a kombucha snow cone-like parlor.