Kombucha Sorbet: Bright, Refreshing, 5-Ingredient Recipe

Why this works

Kombucha’s gentle fizz and tart tea notes make fruit taste brighter while keeping the dessert light. It adds health benefits and digestive support to a sweet treat!

This sorbet is quick to blend, easy to freeze, and endlessly customizable with your favorite kombucha flavors.

Try this recipe with fun, fruity Blueberry Crumble kombucha! Take a look.

Kombucha Sorbet Recipe

Yield: About 4 cups, 6 to 8 servings
Prep time: 10 minutes
Freeze time: 2 to 3 hours (no-churn) or per machine instructions

Ingredients

• 1½ cups very cold kombucha
  
  
• 3 cups frozen fruit of your choice
  
  
• 2 to 4 tablespoons honey or simple syrup, to taste
  
  
• 1 tablespoon fresh lemon or lime juice
  
  
• Pinch of fine salt
  
  
• Optional texture booster: 1 tablespoon light corn syrup or 1 teaspoon vodka (to limit ice crystals)
  
  

Directions

1. Add kombucha, frozen fruit, honey or syrup, citrus juice, salt, and optional texture booster to a blender.
   
   
2. Blend until perfectly smooth, thick, and spoonable. Taste and adjust sweetness or acidity.
   
   
3. For soft-serve right away, serve immediately. For scoopable sorbet, choose one method below.
   
   

No-churn freezer method
Pour puree into a shallow metal pan. Freeze 2 to 3 hours, stirring with a fork every 30 to 45 minutes to break up ice crystals.
When firm, let rest on the counter 5 to 10 minutes, then scoop.

Ice-cream-maker method
Chill puree 1 hour until very cold.
Churn in an ice-cream maker according to the manufacturer’s instructions. Transfer to a container and freeze 1 hour to set.

Flavor ideas

• Lemon or citrus kombucha with strawberries or blueberries
  
  
• Ginger kombucha with mango or peach
  
  
• Hibiscus or berry kombucha with mixed berries
  
  
• Pineapple kombucha with pineapple and a splash of lime

The creamy note of Georgia Peach kombucha complements this recipe perfectly. Shop now.

Make-ahead and storage

• Store covered up to 2 weeks. If very firm, stand at room temperature a few minutes before scooping.
  
  
• For parties, pre-scoop onto a parchment-lined tray and freeze. Drop scoops into bowls and finish with a splash of matching kombucha for extra sparkle.
  
  

Topping and serving ideas

Fresh fruit, citrus zest, toasted coconut flakes, or a ribbon of warm berry sauce. Serve alongside shortbread or vanilla cookies.

FAQs

Can I make this dairy-free or vegan?
Yes. The base is dairy-free. Use simple syrup or agave instead of honey for a vegan version.

Can I reduce sugar?
Yes. Start with the minimum sweetener and add to taste. A small amount of sugar helps texture, so avoid removing it entirely.

Do I have to use frozen fruit?
Frozen fruit gives body to the sorbet and allows for faster freezing. If using fresh fruit, freeze it first or add a handful of ice before blending, then plan on a longer freeze.