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–+ servings
Ebonie Garnica

Hibiscus Kombucha Gummies With Honey for Full GAPS

Finished sour homemade hibiscus kombucha, unflavored beef gelatin, water, and one tablespoon honey set in an eight-inch glass dish. Cut into twelve larger pieces.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Chilling 2 hours
Total Time 2 hours 7 minutes
Servings: 12 larger pieces
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup filtered water cool, for hydrating gelatin
  • 3 tablespoons plain unflavored grass-fed beef gelatin powder rounded spoonfuls; gelling gelatin, not collagen peptides
  • 1 tablespoon raw honey
  • 2 cups finished homemade hibiscus kombucha sour to taste; room temperature; SCOBY removed

Equipment

  • Small saucepan; Le Creuset Artichaut 1.75-quart or suitable stainless steel
  • Measuring cups and spoons
  • Spoon or whisk
  • 8-by-8-inch glass dish
  • Thin knife
  • Spatula
  • Heat-safe pan support

Method
 

  1. Put the cool filtered water in a small saucepan. Sprinkle in the gelatin gradually, wet any dry patches, and leave about five minutes to hydrate. Keep the measured water amount; the bloom becomes thick.
  2. Warm over low heat while stirring until the gelatin is completely dissolved and smooth, about two minutes or longer as needed. Check for grains at the bottom. Do not boil.
  3. Remove from heat and cool until lukewarm but still fluid. Stir in the measured honey until evenly mixed. Keep the base out of the steaming-hot stage before adding kombucha. If the gelatin base starts setting before adding honey/kombucha, gently rewarm the base until fluid, then cool to lukewarm again; do not dilute with extra water.
  4. Slowly stir in the room-temperature finished sour hibiscus kombucha. Mix gently until the pink color and consistency are uniform, without thick gelatin streaks. Avoid whipping in extra foam.
  5. Pour into an 8-by-8-inch glass dish and refrigerate at least two hours, until the center sets with the edges. Keep the dish level. If the middle still flows, chill longer.
  6. Cut the set dish into twelve larger pieces, three rows by four. Lift with a thin spatula and serve chilled. Smaller cuts change the piece count without changing the formula.

Notes

Timing: The five-minute bloom, about two minutes gentle warming, and 120-minute refrigerator chill give a 2 hour 7 minute listed estimate, plus cooling/mixing time. Dissolve the gelatin completely and cool the base to lukewarm before adding kombucha; let the center set, even if chilling takes longer.
Gelatin: Use rounded spoonfuls for the ingredient amount shown, not level measures or collagen peptides. Hydrate in the measured cool water before gently dissolving; add no extra water.
Kombucha: Use the measured amount of completed Homemade Hibiscus Kombucha, fermented until sour, with the SCOBY removed. Have it at room temperature for mixing. Brewing/fermenting the component is separate from the gummy timing.
Honey: Stir the measured raw honey in after the base cools. The finished gummies contain honey and are not sugar-free.
Yield: This recipe fills one 8-by-8-inch glass dish. Cut it into a 3-by-4 grid to make twelve larger pieces. Smaller cuts give more pieces, and a different mold can change the piece count.
GAPS: Full GAPS after the ingredients, especially kombucha, are introduced. Kombucha is fermented until sour before use. Serve as a small snack between meals; the gelatin setting step is not a new ferment.
Storage: Keep covered in the refrigerator and use within 3–4 days. Serve chilled; gelatin softens as it warms.
Scaling: 2× doubles all four ingredient amounts for 24 larger pieces. Use two matching eight-inch glass dishes to keep depth similar. A deeper single dish may need longer to set.

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