This Heavenly 3-Ingredient Peach Ginger Kombucha Sorbet is light, flavorful and oh, so easy to make. Ripe peaches, a little sugar and your favorite ginger kombucha are all that’s needed to make this delicious and refreshing summer treat.
For the best flavor, use fresh, ripe peaches. Although, good frozen peaches will do quite nicely as well.
Jump to RecipeHeavenly 3-Ingredient Peach Ginger Kombucha Sorbet – a healthier summer treat
Packed with peaches and ginger kombucha, this sorbet recipe is a healthier alternative to ice cream. I love a good ice cream, but my taste buds usually gravitate to lighter, fruit-forward flavors of sorbets – especially in the dog days of summer. Sorbets can be delicious, but can they also be healthy? Maybe.
I’m going to call out the elephant in this recipe. Yes, there’s granulated sugar in here, but there’s also fresh peaches and ginger kombucha, which makes this heavenly sorbet healthy-ish.
For years, the natural health benefits of ginger have been highly touted. In 2021, Healthline posted an article that sang the praises of the medicinal properties of ginger and its eleven proven health benefits. For relief from inflammation to indigestion and heart disease, this spicy little rhizome is worth researching and perhaps working into your diet.
But what about kombucha? If you’re new to the bubbly beverage, essentially kombucha is a tea that is combined with sugars, live bacteria and yeasts that are carefully fermented to develop “healthy microbes” that support gut health – much like yogurt or other fermented foods.
I know there are many who simply can’t get past the vinegar-like taste to determine if the health benefits are really there. Personally, I love the lip-smacking tartness of a good kombucha. And when it comes to the health benefits, I’m a believer. I notice an overall difference in my health when I’m routinely integrating it into my diet.
Many kombuchas contain some level of alcohol due to the fermentation process. Although I do cook with alcohol frequently – like in my recipe for Easy Montmorency Cherry and Prosecco Sorbet, I don’t always want or need it to build flavors. Since we’re not cooking the kombucha in this recipe, we aren’t killing off all the good things. In fact, the probiotics in the kombucha can remain frozen for up to three months before degrading – although I guarantee a batch of this sorbet won’t last that long in your freezer.
In this recipe, I use Kevita Ginger Master Brew Kombucha. I love its bold, ginger flavor and appreciate that it is verified non-alcoholic. I also like the fact that you can find it at just about any major grocery store. If you have a favorite ginger kombucha, feel free to experiment. The finished flavor of the sorbet will be a little different, but recipes are meant to be personalized.
No ice cream maker? No problem. Do this instead.
Even if you don’t have an ice cream maker, you can still make this Heavenly Peach Ginger Kombucha Sorbet at home. You just need to make a few small adjustments.
Follow steps 2-6 as directed below. However, once the sorbet is fully blended, immediately place the sorbet mixture in a container in the freezer to chill. Every 30 minutes, give the sorbet a quick stir with a spatula and return it to the freezer. Repeat the process 3 more times. Allow the sorbet to rest overnight before serving.
The ice cream mixer incorporates a little air into the sorbet as it churns – delivering a lighter, creamier texture. You’ll lose a little volume when freezing and stirring by hand. And the sorbet will take longer to firm up, but it will still taste just as delicious!
Heavenly 3-Ingredient Peach Ginger Kombucha Sorbet
Course: All Recipes, DessertsCuisine: AmericanDifficulty: Easy10
1/2 cup servings10
minutes30
minutes2
hoursThis recipe will produce 10 1/2-cup servings.
Ingredients
3 cups sliced peaches, skins and pits removed (frozen is fine, but fresh is better)
1 cup white granulated sugar
3/4 cup Ginger kombucha
Directions
- Prep your ice cream maker
- Prepare your ice cream maker according to manufacturer’s instructions.
- Prepare the sorbet
- In large capacity food processor or blender, pulverize the peaches and sugar together until a smooth slush forms. Scrape down the sides of the container and move the fruit around to ensure it is completely smooth. If using frozen fruit, this could take 5 – 7 minutes.
- Slowly add the ginger kombucha until it is completely incorporated. The mixture will be quite slushy at this point.
- Place the sorbet mixture in the ice cream maker and churn for 25-30 minutes. Remove the sorbet from the ice cream maker and chill for at least 2 hours before serving.
- No ice cream maker? No problem. Do this instead.
- Follow steps 2-4 as directed.
- Once the sorbet is fully blended, place the mixture in a container in the freezer to chill. Every 30 minutes, give the mixture a quick stir with a spatula and return it to the freezer. Repeat the process 3-4 more times. Allow the sorbet to rest overnight before serving.
