There is a wellness movement happening, and no doubt everyone has tried the fermented drink kombucha by now. It is on the “good for you” list and it’s turning up everywhere you look. So why not try it this summer with some sweet Washington cherries for a grown-up version of an ice cream float?

YIELD: 2 servings

Recipe Development and Photography By: Williams-Raines


  • 2 cups fresh or frozen sweet dark cherries, pitted and halved
  • 3 tablespoons agave, honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 4 scoops of a good quality vanilla ice cream (or non-dairy ice cream)
  • 1 (16 oz.) bottle of ginger flavored kombucha
  • Mint springs for garnish


  1. Make the cherry compote; add the cherries and agave syrup to a small sauce pan and bring to a boil. Reduce the heat and simmer, uncovered, until the cherries are soft and the liquid has reduced and thicken to a syrup consistency, about 25-30 minutes. Take off the heat and stir in the vanilla extract. Let cool completely. Use immediately or store in an airtight container in the refrigerator for up to 3 days. (TIPS: works best if it has been refrigerated for a few hours)
  2. In a tall drinking glass, add 2 scoops of vanilla ice cream and spoon about half of the cherry mixture over the ice cream, pour some kombucha over the top until almost full (warning: it fizzes quite a bit so pour slowly!). Stir gently and enjoy!


Ginger goes well with cherries, but you can use any flavor of kombucha you would like, or try an artisanal ginger beer instead.

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