Kombucha Floats 4 Ways

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


  • 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


  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.