FOOD

Kombucha Floats 4 Ways

Kombucha is just the starting point for these delicious and refreshing floats featuring coconut, peaches, strawberries and more.

FOOD

Kombucha Floats 4 Ways

Kombucha is just the starting point for these delicious and refreshing floats featuring coconut, peaches, strawberries and more.

Ingredients

  • For the strawberry basil sorbet:
  • 2 cups frozen strawberries
  • 1 14-ounce container coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 2 teaspoons lime juice
  • 10 basil leaves
  • For the kombucha:
  • 1 16-ounce container strawberry kombucha
  • Sliced strawberries
  • Basil leaves

Steps

  1. For the sorbet:
  2. In a food processor, combine all sorbet ingredients and blend until smooth. Pour into a freezer-safe container and freeze until solid, up to 24 hours.
  3. For the float:
  4. Scoop sorbet into glasses and slowly pour kombucha over. Top with strawberries and basil leaves and serve.

Ingredients

  • For the sorbet:
  • 2 cups frozen mango
  • 1 cup frozen banana
  • 1 cup sugar
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • For the kombucha:
  • 1 16-ounce container citrus kombucha
  • Orange slices

Steps

  1. For the sorbet:
  2. In a food processor, combine all ingredients. Once smooth, pour into a freezer-safe container, and freeze up to 24 hours.
  3. For the floats:
  4. Scoop sorbet into a glass and slowly pour kombucha over top. Top with a slice of orange and serve.

Ingredients

  • For the peach ginger sorbet:
  • 3 cups frozen peaches
  • 1/2 cup water
  • 1/2 cup sugar
  • 4 tablespoons orange juice
  • 2 teaspoons lime juice
  • For the kombucha:
  • 1 16-ounce container ginger kombucha
  • Candied ginger

Steps

  1. For the sorbet:
  2. Pour all ingredients into a food processor and blend until smooth. Pour into a freezer-safe container, and freeze until solid, up to 24 hours.
  3. For the floats:
  4. In a medium glass, scoop 2 hearty scoops of peach sorbet. Slowly pour ginger kombucha over ice cream. Repeat. Top with candied ginger and serve.

Ingredients

  • For the coconut ice cream:
  • 1 14-ounce can sweetened condensed coconut milk
  • 1 cup coconut milk
  • 1 teaspoon vanilla bean
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 containers of coconut whipped cream
  • For the turmeric kombucha:
  • 1 16-ounce container turmeric kombucha
  • 1 tablespoon shredded coconut

Steps

  1. For the coconut ice cream:
  2. In a medium bowl, mix the sweetened condensed coconut milk, coconut milk, vanilla bean, vanilla extract and salt. Set aside.
  3. In a large bowl, fold coconut whip into the sweetened condensed milk, being careful to not break the cream. Pour the ice cream into a freezer-safe container and freeze for 8 to 24 hours.
  4. For the floats:
  5. In a medium glass, scoop 2 hearty scoops of coconut ice cream. Slowly pour turmeric kombucha over ice cream. Repeat. Sprinkle with coconut flakes and serve.