Pineapple, mint and kombucha iceblocks

Pineapple, mint and kombucha iceblocks

By
From
Real Food by Mike
Serves
6-8
Photographer
Alan Benson

Kombucha is a probiotic drink made by fermenting green tea with sugar. There is a recipe for Kombucha in this cookbook, but you can also buy it in bottled form from most health food stores. This is such a refreshing way to cool down on a sunny day.

Ingredients

Quantity Ingredient
1 pineapple, coarsely chopped
20g firmly packed mint leaves
200ml kombucha
iceblock sticks

Method

  1. Juice the pineapple and mint in a cold-press juicer or blender (strain if blending and discard the solids). Add the kombucha and pour the mixture into 100 ml iceblock moulds. Half-freeze for 1–2 hours, then insert the iceblock sticks. Freeze completely for another 2–3 hours.
  2. To serve, dip the moulds briefly in hot water to unmould.

Note

  • You can also pour the mixture into a shallow tray to make granita. Allow it to semi-set in the freezer, then scrape with a fork every 30 minutes to form separated ice crystals.

Medicinal Benefit

  • Pineapple contains an enzyme called bromelain that digests food by breaking down protein. Regular consumption of it helps fight arthritis and can relieve indigestion. Pineapple is an excellent source of vitamin C, required for collagen synthesis; collagen is the main structural protein in the body and required for maintaining blood vessels, skin, organs and bones. The fruit also contains vitamin A for healthy skin and sharp vision, folates for cell reproduction, and potassium for balancing body fluids. Mint contains essential oils that have calming, anti-inflammatory and antimicrobial properties and that also promote weight loss.
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