Method

• Place the gelatin in a small container and stir to combine with approx
• ¼ of a cup of cold water and set aside
• The gelatin will swell up and go firm
• This process is called ‘blooming’
• Place 1 cup of the kombucha and the rice malt syrup into a small saucepan and heat until not quite boiling
• Add in the bloomed gelatin and mix in until melted
• Allow to cool for 5 minutes and stir in the remaining kombucha
• Pour the mixture into silicon moulds (Kmart sells them for $2, labelled as chocolate mould or silicon ice trays)
• Place in the fridge to set
• Serve as a lunchbox treat, a better birthday party option, or when a sugar craving hits