Spring Refresher – Mango Sorbet with Pink Grapefruit & Guava Kombucha
Enjoy this healthy dose of goodness and serve an early summer cooler or a fruity treat for the kids!
Recipe by Mairi Rivers AKA Ginger Vegan
- 500g frozen mango chunks
- 30ml maple syrup
- 180ml Pink Grapefruit & Guava Equinox Kombucha
- You can either buy frozen mango chunks or freeze them yourself
- If freezing yourself, then lay the chopped mango out on a lined tray so the pieces don’t stick together and then once frozen you can transfer to a bag or a container
- Place the frozen mango, maple syrup and Kombucha in a blender or food processor and blend until smooth. If your blender is struggling you can add a little more Kombucha. Serve in sundae glasses.
Did you make this recipe? Tag us in your pics! #equinoxkombucha