food

Kombucha Floats 4 Ways

Name: COCONUT TURMERIC FLOATS
Yield: 4
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

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

STRAWBERRY BASIL FLOATS ORANGE MANGO FLOATS PEACH GINGER FLOATS COCONUT TURMERIC FLOATS

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

For the sorbet:
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.
For the float:
Scoop sorbet into glasses and slowly pour kombucha over. Top with strawberries and basil leaves and serve.