This vegan peach melba kombucha float is loaded with probiotics which will leave you and your gut happy.
When I was a kid, I was OBSESSED with root beer floats. I would order them all the time… sometimes at inappropriate times (like breakfast). I use to love to slurp up the foam as it overflowed from my glass. For a kid, ice cream floats are just fun things to drink.
Still to this day, I can’t refuse a soda with a generous dollop of ice cream on top. Not going to lie, I JUST had one last week at A&W. So as an excuse to consume more floats, I decided to develop a healthier/fancier take on the classic ice cream float. Need a last minute dessert for a BBQ party? This vegan kombucha float is your answer, because it’s hands down the simplest thing to make, looks super fancy and also you can brag to your guests about its probiotic powers.
To learn more about probiotics, check out my most recent post here where I share the exciting research surrounding its benefits.
How to Make Vegan Peach Melba Kombucha Float
This vegan kombucha float is as easy as it is healthy. Kombucha’s naturally carbonated (through the process of fermentation) and it’s packed with good bacteria to create a healthy gut bacteria environment so it’s a healthy alternative to pop. If you guys missed my post on overnight oats, I am also totally obsessed with peach melba flavours. For those of you not familiar, just picture the combination of peaches and raspberries-it’s legit delish any way you slice (or eat) it. I love making cheater vegan sorbet, because you basically just blend you favourite fruits together, add a bit of sweetener, freeze and you’re good to go!
I love this vegan kombucha float because you can make the sorbet ahead of time, add in your fizzy kombucha and hello, summer!
Now tell me, are you a fan of dessert floats? Comment below with your thoughts!
Vegan Peach Melba Kombucha Float
Ingredients
Sorbet:
- 3 cups ripe frozen peaches (peeled)
- 2 cups ripe frozen bananas
- 1 cup frozen raspberries
- 2 tsp lemon juice
- 3 tablespoons maple syrup (or to taste)
Float:
- 12 cups ginger kombucha chilled
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 ripe fresh peaches thinly sliced
Instructions
- In a powerful blender, puree the sorbet ingredients until very smooth. Transfer to a freezer-safe container to harden up for a few hours.
- When ready to serve, divide the kombucha, basil, mint and fresh peaches between 12 glasses and top with a generous scoop of the sorbet. Enjoy immediately.
Video
Nutrition
Updated on October 23rd, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Emily | EmPowered Nutrition says
The sorbet looks soooo amazing! Yum!
Abbey Sharp says
So goooood 🙂
Stacey Mattinson says
Great way to get in probiotics!
Abbey Sharp says
Yeah for sure!
Sarah @ Bucket List Tummy says
So many delicious options here – thanks for creating this!
Jenna says
All of these recipes look so yummy! I would like the rest of the week and I am part of the Abbey’s Kitchen family 🙂
Tanya O'Rourke says
You did a great job listing almost all of the benefits of the Ketogenic way of eating. The only one you missed were the studies being conducted on Ketogenic Athletes and how science is finding that athletes are building muscle and breaking personal records because there is no carb crash when your body has a practically endless amount of fuel when it’s trained to efficiently tap into its own fat stores for fuel.
I’ve been eating this way for about 10 months now and another benefit is that it has eliminated my sugar and general carb cravings, which would trigger me to over eat. I have also REDUCED my protein intake. I have INCREASED my vegetable intake because I know I need the micronutrients and that makes my body feel better. I have seen more endurance and muscle growth (I do step aerobics and Body sculpt classes 3 times a week and I feel stronger than ever). Feel free to contact me for comparison pictures from starting Keto until now. You’ll see muscle growth.
I don’t believe that Keto is right for everyone, just like I don’t believe 45% carb based diet is right for everyone. My biggest issue is with “nutritionist” who think their way is the only way.