Peach Rooibos Almond Float
Author: Guava Rose
Prep time: 12 mins
Cook time: 5 mins
Total time: 17 mins
Cubes of fruity rooibos tea gelatin and peaches in sweet almond milk
  • 3 T. peach rooibos or rooibos
  • 2 c. boiling water
  • 1-1/4 c. room temperature water
  • 2 T. unflavored gelatin
  • 2 T. honey or sugar
  • 3 c. diced fresh ripe or canned (lightly sweetened preferred) peaches
  • 3 c. vanilla flavored almond milk (already sweetened)
  • 1-1/2 tsp. natural almond extract
  1. In a 9" x 9" glass pan, soak the gelatin in the room temperature water.
  2. Steep the rooibos in the boiling water for 5 minutes. Strain the liquid tea into the pan with the gelatin. Add honey, then stir well to make sure all the gelatin has melted and is mixed in. Cool to room temperature. Chill several hours or overnight until set. Cut into ¾" cubes.
  3. To serve in a big bowl, gently toss together rooibos cubes, peaches, almond milk and almond extract. Keep well chilled.
  4. To portion individually, place ½ c. vanilla almond milk mixed with ¼ tsp. almond extract into each of 6 cups or glasses. Add ½ c. peaches and ⅙th of the rooibos cubes. Mix gently. Keep well chilled until served.
  5. Note: If using canned peaches, the drained juice may be used as part of the room temperature water.
Recipe by Guava Rose at