Line a shallow dish or pan with parchment paper.
Pour in kombucha and then whisk in honey or maple syrup. If the kombucha is sweet enough for you as-is, skip adding in a sweetener.
Taste the mixture and adjust sweetness to your liking.
Add in any additional stir-ins. We loved the Harvest flavor that we left it as-is, but it would be spectacular with some chopped tarragon mixed in.
Place it in the freezer and scrape with a fork every 30 minutes to create flakes, until it is frozen completely.
If you plan to top your granita with whipped coconut milk (whipped cream works great too!), place the can in your freezer so that the solids and liquid separates.
Once the granita is frozen solid, take your coconut can out of the freezer and pour off the liquid to use in a cooking recipe. In a bowl, whip the solids with a hand mixer, adding a teaspoon of honey to sweeten slightly, if desired.
When you are ready to enjoy, scoop the granita into glasses, top with the whipped coconut cream and serve with any desired toppings. We just added a drizzle of honey!