Homemade Kombucha Jellies
Over the past year, kombucha has become my drink of choice. If you haven’t yet heard of it (maybe you’ve been living under a rock!), it’s basically a fermented tea - flavoured, light and fizzy but sugar free, kinda like soft drink but good for your gut!!
Kombucha has become all the rage in the health food world, and comes with quite the hefty price tag if you buy it from the store. As with many things, it’s actually ridiculously easy, fun and much more cost effective to make it yourself - especially when you use a Kombucha Kit, such as the fabulous one from one of my favourite companies, Mad Millie. Plus, you get to pick the flavour!
In order to ferment the tea to make it fizzy, you need a scoby (or symbiotic culture of bacteria and yeast). They’re kinda weird, jelly-fish like puddles of slime that eat up the sugar in your tea to create that probiotic goodness, and fizz!
The Mad Millie Kombucha Kit comes with your very own scoby (make sure you name it, mine’s Freddy), as well as everything else you need to make your booch and a very simple set of instructions. All up, it takes around 20 minutes, then all you need is some patience while your tea ferments and your homemade kombucha is ready!
There are plenty of different flavour kombucha recipes out there ~ some of my personal favourites are ginger and lime, raspberry, and mint. So I thought I’d be a little more creative with my kombucha and create a recipe for some sugar free kombucha jellies!
These super simple and super cute little jellies make a light and refreshing dessert, but are especially great for adding into your kombucha to make it that little bit fancy, or served together with dairy-free ice cream.
Make sure you tag me on Instagram if you give them a try and let me know what flavour kombucha jellies you like best!
1 cup kombucha, flavour of choice (I used homemade kombucha, made with my Mad Millie Kombucha Kit)
3 tsp agar agar powder
(optional) 1 tbsp maple syrup
(optional) 1 tsp beetroot powder, for colour
Add kombucha and agar agar to a pot and bring to a simmer, whisking to dissolve the powder.
Simmer over gentle heat for 2-3 minutes until the liquid becomes slightly thicker, almost like a syrup.
If using, whisk in the maple syrup and beetroot powder.
Pour mix into a silicone baking tray or a silicone ice block mold (you can get ones like this, with pretty shapes!).
Place in the fridge for 2 hours to set.
Once set, gently push out of the mold and if you went with the tray, slice into cubes or use a mini cookie cutter to cut out cute shapes.
Eat as is or add to your homemade kombucha!
Store in a sealed container in the fridge.
This post is a collaboration with Mad Millie, however all views and opinions are my own. I only ever promote products that I truly love.
The heat from making the jellies will kill the live culture in the kombucha, but if enjoyed in a glass of booth, its a win-win!!