We hurried to Humphry Slocombe
today as soon as we saw a tweet announcing the debut of ginger pineapple kombucha sorbet, the first we've heard of anyone using the cultured beverage as dessert application. We got there about three hours after opening and it was almost sold out, a surprise success. The dominant flavor was definitely pineapple, the ginger coming in a lovely muted second. There's proportionally not a lot of kombucha in a batch, so the distinctive vinegar-like taste is also quite mild, which is something for the timid to know.
HS is currently using Whole Foods' in-house kombucha, but operations manager Sean Vahey tells SFoodie he's made his own. That might be the direction they move in at some point soon. In the meantime, a new batch of ginger pineapple kombucha sorbet is being made for tomorrow's curious customers, and other flavors are being imagined.
Humphry Slocombe: 2790 Harrison (at 24th St.), 550-6971.