Vanilla Rooibos Peach Ice Cream Floats {vegan} + Minneapolis

INGREDIENTS

2 tbsp

loose rooibos tea

3/4 cup

boiling water

1/4 cup

organic granulated cane sugar

seeds from ½ a vanilla bean

12 oz

ripe peaches (about 3 medium), pitted and cut into wedges

1 tbsp

lemon juice

2 cups

sparkling water

1 pint

Sarah’s Vegan Vanilla Bean Ice Cream (or your favorite vanilla ice cream)