741_KombuchaFloats4Ways_Land1.jpg
food

STRAWBERRY BASIL 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

  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.