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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
Servings
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!
Nutrition
Notes
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Ever made your own jello? If not, why? Ready to start now? Share below!
Dear Katie,
I have never heard of Kombucha Gelee before.
In point 3 of your recipe, you state “so now powder remains” I believe this is a typing error. If one followed that direction there would be no fluid left.
If you meant “no powder remains” that makes more sense, especially as you are using ‘low’ heat.
When making jelly, I usually can see if the grains are still visible or not while stirring. That’s why only small amounts of fluid are used to dissolve the gelatin grains, as you say.
Maybe this idea would work with using Sago/Tapioca pearls instead of gelatin as an alternative for a different texture.
Thanks to Tanja for her sensible hint with removing the dessert.
Grace, Best wishes and thanks for what you do.
Hello, dear wellness mama , first of all I want to say thank you for your hard work, and helping us to get healthier lifestyles, so my question that I have is how can i use my kambucha scoby,in a gelatin , for my children’s probiotic, not just the kambucha drink, but the scoby itself, thanks for your help.
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? 🙂