Mix the powdered sugar with the kombucha until smooth. Beat 2 egg whites until stiff and stir in. Pour the mixture into the ice cream maker and stir until it is firm.
Arrange in a champagne bowl and fill up with champagne - or: Mix 1 part kefir and 1 part mineral water together and fill up with it. Tastes mega-delicious, especially in the hot season.
PS: If you don`t have an ice cream machine, you can put the mixture in the refrigerator compartment and stir it again and again. Frequent stirring is essential, as the low fat content of sorbets will otherwise lead to crystal formation.
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