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.
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