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Kombucha and Raspberry Jelly

Off to the races or cheering on from the sofa? This fruity fancy is an easy bet when hosting sports celebrations at home this summer. Regal-looking, but simple to make, this elegant dessert is sure to bowl over your guests, whether you make it with champagne or the refreshingly crisp and delicately-flavoured REAL Kombucha.

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • Tom Parker Double cream (optional)
  • Raspberries
  • 1 bottle REAL Kombucha, chilled
  • 5tsps powdered gelatine
  • 100g granulated sugar

Products used

How to make

  1. Pour 120ml of the kombucha into a small saucepan on a low heat, stir in the sugar until it dissolves, then set aside.
  2. Add the powdered gelatine to a small mixing bowl and stir in 1-3 tbsps of water (follow the suggestions on the pack).
  3. Heat the gelatine in a microwave for a few seconds until it liquifies, then gently stir this into the kombucha mixture until it dissolves. Leave to cool.
  4. Stir in about 480ml of the rest of the kombucha to the mix.
  5. Place a raspberry or two in the bottom of each flute, then fill them up with the jelly mixture.
  6. Cool the flutes in the fridge for at least 6 hours until set, then top with cream and more raspberries before serving.

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