You Should Cook Kombucha This Summer
Despite all the hippie propaganda that is being foisted on me here in Portland, Oregon, I believe that kombucha is an expensive soda for people who do a lot of yoga. However, I like the taste of many butch varieties, and I like it even better when I put ice cream in them.
When it comes to summer desserts, I am always held in high esteem. It’s easy to make, cold and refreshing, and easy to serve to crowds (as if people would ever gather around me). Little ice crystals of baking soda surround creamy clouds of ice cream, bubbles of soda and bounce on your tongue – it’s the perfect hot-weather treat, and I don’t take its criticism. (Want to be the hero of any summer evening you attend? Take Michelle Wu’s father’s advice and come with floats .)
Before you get all of the “No THANKS, I’ll stick to my BEER ROOTS!” below, I would like to gently invite you to expand your taste and your palette . Kombucha is not only delicious but also so beautiful. Mix funky butch with custard vanilla ice cream for a deliciously astringent pastel ice cream that balances the sweetness and richness of frozen dairy products.
In terms of flavor, all fruit kebis are good, but anything with ginger is the clear winner. When it comes to ice cream, I strongly believe in the power of vanilla here – the richer the better. You can go the non-dairy route and try a fruity sorbet, but good float is about balance and contrast, and pie and pie combination can create a one-dimensional float. Recipe-wise, I think you got it from here: add ice cream to a tall glass (frozen if you have one), fill the remaining empty space with kombucha, serve with a long, thin spoon and a straw.