This Kombucha Slushie recipe will cool down even the hottest summer days!
Growing up, I was a junk food junkie and that included walking down to the local convenience store to get slushies in the hot, humid New England summers.
They’re definitely cold but they’re most certainly rammed with artificial colors, tons of corn syrup and fake colors. Not so healthy.
Last year, I got the idea to blend kombucha—a fermented probiotic tea—with frozen fruit to take the edge of a particularly sweltering San Diego day.
The result was an icy Kombucha Slushie with the perfect frozen texture and sweet, tart flavor. And the best part, it’s healthy, unlike the convenience store vice of my youth.
Flex your creative muscle with this Kombucha Slushie recipe because the template is easily customizable so you can make your favorite flavor combinations!
For these photos I made:
- Strawberry kombucha + frozen strawberries
- Mango kombucha + frozen mangoes
- Grape kombucha + frozen blueberries
Note: Frozen raspberries and blackberries have great flavor but their seeds can make the slushie gritty.
Kombucha Slushie Recipe
- 8 oz kombucha, any flavor
- 1 cup frozen fruit
Pour the kombucha into a high-speed blender pitcher. Add the frozen fruit.
Blend the kombucha and fruit on high until the fruit is no longer chunky, about 15 to 20 seconds.
Pour into a chilled glass or Mason jar and enjoy!
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