[RECIPE] Gut-Healthy Collagen & Kombucha Jelly Cubes

This Gut-Healthy Collagen & Kombucha Jelly Cubes recipe is the perfect hybrid of a functional supplement and a refreshing treat.

By using unflavoured gelatin, which acts as the gelling agent, alongside probiotic-rich kombucha, you get a high-protein, gut-supporting snack.

Ingredients

• 1 ½ cups fruit-flavoured kombucha
• ½ cup water or fruit juice
• 3 tbsp gelatin powder, unflavoured
• 1-2 tbsp freshly squeezed lemon juice
• 1 tbsp honey
• Finely diced fresh fruit, like raspberries or blueberries

Gelatine powder is a versatile and essential ingredient for achieving perfect texture and consistency in a variety of sweet and savoury dishes. Made from pure and premium-grade gelatin, gelatine powder is perfect for creating delicious desserts, jellies, mousses, gummies, and more. With its superior gelling properties and ease of use, gelatine powder is a must-have for cooks and chefs looking to elevate their culinary creations.

Instructions

1. Pour the ½ cup of room-temperature water (or fruit juice) into a medium-sized bowl. Evenly sprinkle the gelatin powder over the surface of the liquid. Do not stir. Let it sit for about 5 minutes to “bloom” (it will absorb the liquid and become thick and rubbery).
2. Gently heat the bloomed gelatin to turn it into a smooth liquid. You can do this by microwaving the bowl for 20–30 seconds, or by placing the bowl over a small pot of simmering water (double boiler method). Stir until the liquid is completely smooth and free of lumps. Do not let it boil.
3. In a separate pouring jug, combine your room-temperature kombucha, fresh lemon juice, and optional sweetener.
4. Slowly pour the warm, liquid gelatin into the kombucha mixture while whisking continuously. Whisking briskly prevents the gelatin from clumping when it hits the cooler liquid.
5. Pour the liquid mixture into a silicone ice cube tray, candy moulds, or an 20x20cm glass baking dish. If using fresh fruit, drop a few small pieces into each mould or scatter them across the baking dish.
6. Place the tray or dish in the refrigerator. Let it chill for 2 to 4 hours, or until the gelatin is completely firm to the touch.
7. Pop the cubes out of their moulds. If you used a glass baking dish, use a sharp knife to cut the jelly into bite-sized squares.
8. Keep your kombucha jelly cubes in an airtight container in the refrigerator. They will stay fresh and firm for up to 7 days.