Zoh knowledge bank · Kombucha · Updated 4 October 2026
The short version
Make and cool the jamun base, mix with kombucha, then freeze in a shallow dish. Scrape regularly with a fork for loose crystals. Freezing does not guarantee probiotic survival or remove alcohol.
Kala khatta, made for a spoon
This granita takes its flavour from jamun, tamarind, black salt and roasted cumin. Kombucha adds another layer of tang. You need a shallow freezer-safe dish and a fork; no ice-cream machine is required.
The texture is loose and icy rather than creamy. Regular scraping is what makes it a granita instead of a frozen block.
Prepare the fruit base, then let it cool fully.
Add kombucha, spread shallowly and break up the crystals as they form.
Ingredients
- 150 g deseeded jamun pulp
- 15 g seedless tamarind pulp
- 30 g grated jaggery, adjusted to taste
- 1 g black salt
- 1 g roasted cumin powder
- 0.2 g ground black pepper and 0.5 g amchur
- 50 ml drinking water
- 500 ml chilled plain or berry kombucha
- 10 ml lime juice, optional
- Mint leaves, to serve
Weigh the jamun after removing the seeds. Sweetened jamun syrup is not a direct weight-for-weight substitute for fresh pulp.
Method
1. Make the fruit base
Combine jamun pulp, tamarind, jaggery, salt, cumin, pepper, amchur and 50 ml water in a small pan. Simmer gently for 5–7 minutes, stirring until the jaggery dissolves.
2. Cool and combine
Cool the base fully, then mix in the chilled kombucha. Taste before adding the optional lime juice. Pour into a shallow freezer-safe dish with room above the liquid. An approximately 20 × 30 cm dish is a useful starting size.
3. Freeze and scrape
Cover and freeze for about an hour, until ice begins forming at the edges. Scrape with a fork and mix the frozen edges into the centre. Repeat about every 45 minutes until loose crystals form throughout, usually around 4 hours in total. Timing varies with the freezer and depth of the mixture.
4. Serve
Fluff with a fork, spoon into chilled bowls and finish with mint. Serve immediately.
Buying jamun in India
Use ripe jamun from your local fruit seller when it is available, or unsweetened frozen jamun pulp. Check the ingredient list: kala khatta syrup and sweetened jamun concentrates are different ingredients. Weigh 150 g of usable pulp after removing seeds.
Fix the texture
Let it soften just enough to scrape, then break it up with a fork. Scrape more regularly during the next freeze.
Allow more freezing time. Extra syrup, sugar or alcohol can make the mixture harder to freeze firmly.
Adjust the base before freezing. Start with less lime when your kombucha is already sharp.
Keep it covered and frozen. Scrape again just before serving; it is best made close to when you need it.
A note on sugar and live cultures
Jaggery is added sugar. The sugar in the fruit and the kombucha also contributes to the recipe. We have not measured its nutrition or compared it with a street-style gola, so this is not labelled “half sugar” or “diabetic-friendly”.
We have not tested live microbial counts after freezing. Enjoy this as a dessert; do not assume it delivers a verified probiotic dose. Expect an icy texture, not preserved bottle fizz.
For a quicker drink using the same base ingredient, make kombucha jaljeera.
Questions people ask
Can I use kala khatta syrup?
Yes, as a flavour variation. Start with a small amount, omit the added jaggery initially and adjust before freezing. The freezing time and texture will change with the syrup’s sugar content.
Does freezing remove the alcohol?
No. Do not treat frozen kombucha as alcohol-free. For a version without fermented tea, use drinking water or sparkling water and adjust the flavour.
Can I use water kefir for a zero-alcohol version?
Water kefir can also contain alcohol. It is not a reliable substitution when zero alcohol is required.
Will every culture survive freezing?
We cannot guarantee that. Survival depends on the organisms and conditions, and this finished recipe has not been tested.
Keep exploring
Kombucha Jaljeera Cooler with Mint and Roasted Cumin
Kombucha Health Benefits: What Human Research Actually Shows
Using bottled kombucha? Zoh Berry Blast Kombucha pairs with the jamun in this recipe. Taste the mixture before adjusting sweetness.