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
- 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.
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
- For the sorbet:
- In a food processor, combine all ingredients. Once smooth, pour into a freezer-safe container, and freeze up to 24 hours.
- For the floats:
- 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
- For the sorbet:
- 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.
- For the floats:
- 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
- For the coconut ice cream:
- In a medium bowl, mix the sweetened condensed coconut milk, coconut milk, vanilla bean, vanilla extract and salt. Set aside.
- 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.
- For the floats:
- 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.