Citrus and basil kombucha granita

This is summer scraped into ice, and it asks almost nothing of you except patience and a freezer. Citrus juices, fresh basil, and kombucha are frozen in stages and raked into bright, crumbly crystals with a fork. A cold spoonful of this on a hot day is a genuine, simple pleasure.

Orange and grapefruit juice are a source of vitamin C, involved in the body's everyday tissue repair. The kombucha brings a tangy fizz and a fermented edge, though freezing likely reduces the live cultures, so this is enjoyed for flavor rather than as a probiotic food. The basil is the surprise, a green, faintly peppery note that keeps the citrus from being merely sweet.

No alcohol appears in this dish. Just juice, a herb, and a ferment, frozen into something that feels like a real treat. Scrape it, let the crystals catch the light, and take your time with it.

Ingredients

• orange juice
• grapefruit juice
• fresh basil
• kombucha

Exact quantities were not captured in the archived source and must be confirmed before this is published. Re-fetch the source for the amounts.

Method

Blend the orange juice, grapefruit juice, and fresh basil until smooth.

Pour the blended juice into a 13 x 9 inch dish and stir in the kombucha. Freeze for 30 minutes.

Scrape the partially frozen mixture apart with a fork to break up the ice. Return it to the freezer for another 30 minutes, then scrape again. Repeat two to three times in all, until the granita is fully crumbly and icy. Serve frozen, scraped into bowls or glasses.

This is a no-cook frozen dessert, so there is no oven or appliance variation to give. A blender is the only tool the base needs.

If kombucha is unavailable, sparkling water, pineapple juice, or extra orange juice can stand in for it. Many kombucha flavors work, including lemon, berry, and ginger.

*Adapted from a-clean-plate*