This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.
INGREDIENTS (Serves 6)
500ml Remedy Organic Kombucha Hibiscus Kiss
250ml Organic Apple Juice
1 tbs Rose Water
8g Gelatine Leaves [approx. 5]
1/4 cup Edible Flower Petals
Mix together kombucha, apple juice and rose water in a large jug.
Place gelatine leaves in a bowl of cold water for 5 minutes. Once soft, squeeze to remove excess water.
Place gelatine in a small saucepan over medium heat. Once leaves have melted, pour into kombucha mixture and mix well.
Pour jelly mixture into 6 moulds and place in the refrigerator to set for 4 hours or overnight. Once set, sprinkle with edible flowers and serve chilled.
It’s a good idea to make sure your kombucha and apple juice is room temperature before adding the gelatine!
Nutritionist, TV personality, cook and Masterchef 2015 grand finalist - for Georgia Barnes food has always been an integral part of her life. Her food philosophy is pretty simple - choose quality produce, be intuitive and add a lot of love, and your food will always be delicious. Georgia studied her Bachelor of Health Science in Nutrition at Endeavour College of Natural Health.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.