For the ultimate summer refresher, this icy dessert is creamy, fruity, and fluffy. Some (limited) research suggests that freezing probiotics for a short time may not actually kill them but rather render them dormant until eaten. You can use any flavor of kombucha you like to complement the lemony berry mixture.
1 (16-oz.) bottle unflavored kombucha
1 pound mixed raspberries and blackberries
2 tablespoons granulated sugar
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
3 cups plain whole-milk Greek yogurt
3 tablespoons torn fresh basil or mint leaves (optional)
Added sugars 4g
Calcium 15% DV
Potassium 9% DV
How to Make It
Pour kombucha into a 13- x 9-inch glass or ceramic baking dish; freeze 1 hour. Scrape with a fork and stir; return to freezer for 30 minutes. Once fully frozen, scrape and fluff with a fork.
Toss berries, sugar, lemon zest, and lemon juice in a large bowl to combine. Let stand at room temperature 45 minutes, stirring occasionally.
Place 1/2 cup yogurt in each of 6 chilled parfait glasses. Top each serving with 1/2 cup berry mixture and 2/3 cup granita. Top with fresh basil or mint leaves, if desired. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.