Kombucha Fruit Jelly

Kombucha Fruit Jelly - Emma Hatcher

A simple and most refreshing pud. You’ll need a 1 litre jelly mould to make this, or something similar. I used an elderflower flavoured kombucha, which worked a treat - but why not try out lots of different flavours and see which one you like best! A top tip is to keep the kombucha cold before you use it, to encourage the bubbles to stay in the final jelly.


Kombucha Fruit Jelly on a glass stand with fruit and cream on the side


1 teaspoon flavourless oil, such as vegetable, to grease the jelly mould

6 gelatine leaves (I used Dr Oetker Platinum Grade Leaf Gelatine)

600ml cold kombucha

125g raspberries

150g strawberries, hulled and halved

100g orange slices (from about 2 medium oranges)

125g blueberries


To serve

A few extra berries

Whipped cream (optional and can be lactose/dairy free)



Lightly grease your jelly mould with the oil and place to one side.

Place the gelatine leaves in a bowl of cold water and leave them to soak for 5 minutes, or until soft and squidgy.

Pour 150ml of the kombucha into a medium saucepan and place over a low heat. Just before the liquid reaches simmering point, remove the pan from the heat. Retrieve the gelatine from the bowl and give it a good squeeze to remove any excess water. Stir the gelatine into the warm kombucha until dissolved.

Slowly pour the cold kombucha into the warm kombucha and gelatine mix, stirring gently to combine.

Arrange ⅓ of the fruit in the base of the jelly mould, pour over enough of the kombucha mixture to cover the fruit and then put the mould in the freezer for 30 minutes, or until just set.

Arrange the rest of the fruit over the top of the just set jelly and pour over the remaining kombucha mixture. Chill overnight in the fridge, or until set.

To serve, dip the mould into hot water for a few seconds, then turn out onto a serving plate. Decorate the jelly with a few extra berries, then serve with whipped cream, if you like.