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Pineapple-Mint & Kombucha Icy Poles

Pineapple-Mint & Kombucha Icy Poles

By Rory Streeter


Icy poles are a staple in the hot Australian Summer. The perfect way to cool off, whether it’s been a long day at the beach or a hard day at work, is to sit back and enjoy your favourite frozen treat; a rare moment to yourself. The most common way to acquire an icy pole is to head down to your local supermarket and grab one out of the fridge, however, these can often be expensive and full of artificial flavours and sugar. This super simple organic and vegan recipe provided by Gourmet Traveller is easy to make, relatively low cost and will leave you feeling guilt-free afterwards.


Ingredients:


  • 1kg fresh pineapple
  • 1 cup mint
  • 200ml plain kombucha

Method:


  1. Juice the pineapple and mint in a cold-press juicer or blender (if blending, strain to remove traces of solids).
  2. Add the kombucha to the juice mixture.
  3. Pour into 100ml icy pole moulds and freeze for 2-3 hours.
  4. To serve, quickly dip the mould in hot water to release the icy poles from the mould.

Find the original recipe at:

https://www.gourmettraveller.com.au/recipes/chefs-recipes/pineapple-kombucha-and-mint-ices-8170