Peach Tea Float
This post contains affiliate links. For more information, read my privacy policy.
This Peach Tea Float is a fun, tasty treat! I absolutely love trying uncommon flavors for commonplace dishes and it’s not hard to imagine this recipe could work with a variety of other fruits, too! Turn peach tea into soda by adding sparkling water, then serve it over your favorite vanilla ice cream. Use a coconut-based vanilla ice cream recipe for a version of this recipe that’s AIP friendly as well as dairy free.
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Peach Tea Float
This Peach Tea Float turns peach tea into soda and serves it over dairy-free ice cream for a delicious treat!
Equipment
Ingredients
- 2 tablespoons rooibos tea
- 3/4 cup water boiling
- 2 tablespoons honey
- 3 medium peaches pitted and chopped
- 1 tablespoon lemon juice
- 2 cups sparkling water
- 4 scoops ice cream
Instructions
- Place the rooibos leaves in a large teapot or other heat-safe pitcher and pour the boiling water on top. Cover and steep 5 minutes, then strain out the rooibos and stir in the honey. Allow to cool to room temperature.
- Combine the tea with the peaches and lemon juice in a blender and puree until smooth. Strain out the pulp and gently stir in the sparkling water.
- Put a scoop of ice cream into each of four glasses, then top with the peach tea.