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Our family has been brewing kombucha for years, both in a continuous brew system and with the regular jar method. I’ve passed on SCOBYs to friends and families and there is now a whole group in our area of people who brew kombucha. This kombucha gelée is a favorite at our house. It combines kombucha and gelatin to create a jello-like finished product that is fun for the kids to eat.
What is Kombucha?
Never heard of it?
Kombucha is a fermented tea beverage that is high in electrolytes, enzymes, and probiotics. I wrote about the many benefits of kombucha here, but in short, it is helpful for:
- supporting proper immune function
- improving digestion
- aiding the body’s natural detoxification measures
- assisting weight loss
There is a record of kombucha consumption from over 2,000 years ago and many cultures revered it for its health-promoting abilities.
How to Make Kombucha
Kombucha is now widely available at many stores and even some restaurants. I personally prefer to make my own since it is incredibly simple to make and it saves a lot of money over store-bought versions. I can typically make 2+ gallons for the cost of one 16-ounce bottle at the store.
I also like that I can customize the flavor options at home and create a carbonated finished product by adding fresh or frozen fruit. My current favorite method is adding frozen organic berries to the kombucha (once the SCOBY has been removed and added to a new batch) to make a really carbonated and slightly sweet soda-type drink.
Here are the instructions for making kombucha with the traditional jar method or these explain how to do it with a continuous brew system.
Homemade or store-bought kombucha will work in this recipe!
Why Kombucha Gelée?
I’m also a big fan of gelatin for its own health-promoting benefits, and this recipe combines the beneficial properties of gelatin with the great taste and benefits of kombucha. It is simple to make and a fun activity to let the children help with.
I prefer to use carbonated kombucha in this recipe since it gives the final product fun bubbles. Most store-bought versions are pre-carbonated, but if making at home, this can be accomplished with a second ferment, which adds natural carbonation.
You’ll need:
- Kombucha – store bought or homemade, preferably carbonated
- Quality gelatin – this is the one I use. Please note that collagen hydrolysate will not work in this recipe (here is the difference)!
Kombucha Gelée Recipe
Ingredients
- 2 cups kombucha
- 3 TBSP gelatin powder
Instructions
- Pour 1/2 cup of the kombucha into a small saucepan.
- Sprinkle the gelatin powder on top and whisk in with a fork or wire whisk.
- Turn heat on low and heat just enough to dissolve the gelatin so now powder remains. I check this by rubbing a tiny amount between my fingers and making sure I don't feel any grit or remaining powder.
- Remove from heat and pour into a medium size bowl.
- Quickly whisk in the remaining kombucha.
- Pour into a lightly greased 8x8 or 9x13 baking dish.
- Place in refrigerator for 4 hours or overnight until completely set.
- Serve and enjoy!
Notes
Nutrition
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Ever made your own jello? If not, why? Ready to start now? Share below!
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Is kombucha safe for toddlers in small amounts? I keep hearing different opinions about it.
Definitely check with their doctor, but I give my toddlers small amounts occasionally.
you know, you don’t NEED to put jello into a greased container.
All you have to do is put the jello mold into some warm water for a couple min.
check it!
after 1-2 minutes, the jello touching the mold will start to melt a little. gently pull the jello away from the edges of the mold, this will also let you assess how well the separation is happening. you will easily be able to put a plate over your mold, flip it, and the jello will fall out onto your plate.
SO EASY!
note: the thicker your jello mold (be it a real mold, or a square pyrex), the longer it will take melt the jello a smidge. just keep that in mind.
I’ve just heard COUNTLESS stories of people spraying nasty ole’ PAM on their jello molds bc they didn’t know this old technique.
What a wonderful idea, I always have more kombucha than I can drink! And I love jello! Thank you 🙂
Thanks for this recipe Katie! I ‘very been missing jello recently since I can’t eat honey currently and most jello recipes call for honey!!!
I have never heard of this! I know so many people that would love this, kombucha is the new thing 🙂 I really can’t stand the taste of it but apparently I am the only one. May have to link to this recipe on the new blog!
Love your posts!
Dana
organicowlblog.com
Can you do this this water kefir as well?
Could I use water kefir instead?
Don’t you kill the probiotics in kombucha by warming it?
that’s why you’re only heating a tiny smidge of booch.
alternatively, you can heat water or juice to get the gelatin to dilute.
but when you mix it with the kombucha, make sure it’s not hot.
I think you wrote the recipe wrong. It says to put 1/2 cup gelatin in saucepan. Did you mean Kombucha?
Thanks!
Did you mean in 1/2 cup of kombucha in step 1? 🙂