4th of July Kombucha Jello
While planning our menu for camping this 4th of July weekend, I asked all of my family what foods make them think of Summertime and 4th of July specifically! I got the traditional answers of hot dogs, potato salad and of course there is always a red, white and blue jello dish! Since I've been on a huge jello/gummy kick lately, because of all of the AMAZING benefits of collagen, I figured I'd try to make a homemade patriotic jello dish for this weekend.
This jello has a little bit of a twist to it, instead of fruit juice I used Kombucha. So it has the added benefits of live enzymes and probiotics. Like collagen, gelatin is packed with beneficial amino acids. Amino acids are the building blocks of proteins. Essential amino acids must come from food; your body naturally produces other amino acids, which are considered conditionally essential. These amino acids make gelatin especially powerful for supporting plump and hydrated skin, joint mobility, gut integrity and bone repair.
To make this jello even better and balance out the sugar in it, I topped it off with homemade whip cream for some fat and protein.
2 TBS of gelatin, I use the Zen Principle brand
2 bottles of Kombucha ( I used GT's Cosmic Cranberry & Sacred Life)
1 lemon juiced
1 cup of organic heavy whipping cream (can always make it dairy free with full fat coconut cream)
4 TBS organic local honey
4 8 oz mason jars with lids
You will want to first bloom your gelatin. In a small cup size bowl you'll want to add 1 TBS of your lemon juice + 1 TBS of your gelatin powder and mix. The gelatin will absorb the lemon juice and become very gooey!
In a small saucepan you'll want to heat whichever kombucha you're starting off with for the first layer on super low heat. We want to keep the heat low so we don't denature the enzymes and kill the live probiotics.
Add the bloomed gelatin into the warm kombucha (you should be able to touch it without burning your finger) and stir the gelatin in. It should only take 5-10 seconds for it to dissolve and remove the kombucha from the heat.
Pour the kombucha jello mixture into your mason jars evenly, leaving room for the next color/flavor. You can do as many layers as you'd like!
Place the mason jars into the fridge so the jello can set, which takes a few hours. Then repeat steps 1-4 with the next color/flavor till you get your desired patriotic layers.
Once the mason jars are filled you can cover them with their lids and store them in the fridge for up to 4 days.
When ready to enjoy, you can top with homemade whip cream. Pour the heavy cream into the chilled bowl of an electric stand mixer or into a large chilled mixing bowl. Use the wire whisk attachment on the stand mixer or a hand-held mixer to whip the cream on medium speed until it begins to thicken slightly.
Turn the mixer off and add the honey. If necessary, scrape down the sides of the mixing bowl to push the honey into the cream. Whip the cream on medium-high speed until it holds soft peaks. Use right away on top of your red, white & blue jello treat!