This vegan Peach Melba Kombucha Float from @abbeyskitchen is a light version of a classic, and packed with prebiotics from the fruit & probiotics from the kombucha 🙌🏾 Happy gut here we come! 🎉 Makes 12 servings.
3 cups ripe frozen peaches (peeled) 🍑
2 cups ripe frozen bananas 🍌
1 cup frozen raspberries
2 tsp lemon juice 🍋
3 tablespoons maple syrup
12 cups ginger kombucha*
1/2 cup fresh basil leaves 🌱
1/2 cup fresh mint leaves
2 ripe fresh peaches thinly sliced 🍑
In a 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 in the sun 😎 *Make ginger kombucha by adding 1 tsp fresh or crystalized ginger per 16oz bottle of kombucha, and storing at room temperature for 2-4 days before straining