Recipe: Kombucha Granita

Granita is an icy Sicilian dessert typically made of sweetened fruit juice. Lemon and orange are classic flavors, though granita can be made from all sorts of ingredients. Espresso granita, layered with sweet whipped cream, is a nearly perfect way to end a meal. Here's one flavor I've never seen: kombucha granita. Since kombucha is made from lightly sweetened tea, it's a natural fit -- and might just become a classic in my kitchen this summer.

Kombucha Granita
Serves 6 - 8

2 cups (32 ounces) kombucha
1 cup heavy cream
3 tablespoons confectioners' sugar
Assorted fruit, such as cherries, nectarines, and blackberries

Pour the kombucha into a wide, shallow dish -- a brownie pan works perfectly -- and place into the freezer, covered, for about 1 hour.

Using a fork, rake the icy kombucha to break it into tiny crystals. Return the kombucha to the freezer for another hour or so. Repeat the raking process one more time, then keep the kombucha granita in the freezer until you're ready to serve.

Just before serving, whip the cream and sugar together. Scoop some kombucha granita into each chilled glass, top with fruit, and serve promptly, with the whipped cream on the side for dolloping as you like.