An Innovative Kombucha Sorbet Recipe We Can't Get Enough of

June 28, 2018

I don’t know about you, but sorbet is one of my favorite things to eat any time of the year. It’s cool, refreshing and has a guilt-free connotation compared to ice cream.

With July right around the corner, we’re officially in summer mode and there’s nothing I crave more than a cool dessert to cap off any meal.

To that end, we partnered with Maggie of Warm & Rosy to create this delicious sorbet recipe. Not only does it combine our new Jalapeño-Kiwi-Cucumber kombucha flavor, it also incorporates real fruits & veggies, like Persian cucumbers and seasonal kiwis.
Top things off with fresh mint and kiwi slices for a truly delightful treat. Trust us, this is one easy recipe you’ll want to make again and again! Read on for the full recipe…

Cucumber Kiwi Kombucha Sorbet

Serves: 2-4


  • 1 cup kiwi (about 3 kiwis), peeled and cut into ½ inch pieces  
  • 1 cup cucumber (about 1.5 Persian cucumbers), cut into ½ inch pieces (Persian or mini cucumbers with smaller seeds work best)
  • 1 cup Health-Ade Jalapeño-Kiwi-Cucumber Kombucha 
  • Small handful of fresh mint leaves, plus more for garnish
  • 1-2 tbsp raw honey, depending on the sweetness of your kiwis


  1. Chop kiwi and cucumber into 1/2” pieces and freeze for at least one hour.
  2. Place all ingredients into a high-speed blender and blend on high for about 30 seconds until smooth, using a tamper if necessary. Test for sweetness and adjust if desired.
  3. For a softer sorbet, serve immediately. For a more traditional sorbet consistency, pour into a freezer-safe container and freeze for two hours, stirring every 30 minutes. 
  4. Serve with fresh mint and kiwi slices. Enjoy!

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