Homemade Kombucha Gummies are a fun way to get more gelatin in your day-to-day nutrition. 
How to Make Kombucha Gummies
There are lots of different ways to make gummies, and the flavors you can dream up are pretty endless, but these gummies feature kombucha, a fermented tea that contains probiotics. (Read how to make homemade kombucha here.) Gelatin is used to thicken the mixture and produce a gummy-like texture. (Click to read more about the benefits of gelatin.)
There is no added sugar in this recipe, so they won’t be super-sweet, and I prefer them that way because it means I won’t want to eat the whole batch at once. Plus, these are more of a way to get gelatin as a supplement rather than eating highly-sweetened treats.
Making Kombucha Gummies Into Shapes
You can use an kind of silicone mold to make these homemade kombucha gummies. I used Lego-shaped molds because, well, I’m sort of a Lego nerd! You can find all sorts of awesome silicone molds, such as hearts, gingerbread men and dinosaurs—but if you don’t have any, you can simply use a greased baking dish and cut squares once it’s hardened. It’ll be much firmer than traditional Jello.
I used two Lego molds for a total of about 20 gummies. As a supplement, the maker of the high-quality gelatin I like recommends a serving of 1 tablespoon of gelatin a day which works out to about 5 gummies.
Change Up This Kombucha Gummies Recipe
- Use 100% fruit juice or tea instead of kombucha.
- You can try adding a bit of honey if it’s not sweet enough for your tastebuds, but I haven’t tested out this variation.
- Use other fruit instead of strawberries and mango. (Caution! Do not use pineapple or kiwi, because these fruit contain enzymes that destroy the gelatin’s ability to set.)
- Use frozen fruit instead of fresh.
Homemade Kombucha Gummies Recipe
These simple homemade kombucha gummies are a fun way to get more gelatin in your diet with a boost of probiotics! Paleo and whole30.
Ingredients
- 1 cup strawberries chopped
- 1/2 cup mango chopped
- 1 cup kombucha any flavor
- 4 tbsp high-quality gelatin
Instructions
- Set your molds out ahead of time on a sheet tray. If you don’t have molds, you can pour the mixture into a greased baking dish and cut squares after it’s set. Hint: Clear a space in your refrigerator for your molds.
- Puree the chopped strawberries and mango in a food processor or using an immersion blender. You should end up with about 1 cup of fruit puree. Set aside.
- In a small pot over low heat, warm the kombucha very gently. You only want to warm it enough to dissolve the gelatin but not kill the probiotics in the kombucha. Do not boil the kombucha.
Whisk in the gelatin, 1 tablespoon at a time. There will likely be some foam because of the kombucha carbonation. You can skim it off if you’d like.
- Now, whisk in the fruit puree until everything is mixed.
- Quickly fill the molds with the gelatin mixture. Refrigerate until set, usually 1–2 hours.
- Store tightly wrapped in the refrigerator and consume within 1–3 days. The gummies will lose water the longer they sit, making them chewier.
Recipe Notes
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29 Responses
so cool Steph!!!!! I have yet to make my own kombucha! I will do that this summer once I get my own place 🙂
When you get to that point, let me know and I’ll help you!
I am SO making these! You’ve convinced me that I need a lego mold too 😉
YEAH!!! Legos are the best. Why not have some fun with your food?
These were fun to make with my toddler and they turned out great!
Thanks for writing in to let me know 🙂
I just tried making these using frozen fruit which I purred, and as soon as I mixed it into my gelatin, it immediately began to set up. Is this because my fruit purée was too cold? Any recommendations for my next attempt? Thanks!
You need to mix it over medium-low heat on the stove.
I’m loving these and alsorts of variations, but can’t get them out of of my cute silicon moulds neatly. What am I doing wrong?
Try greasing your molds with a thin layer of coconut oil first. If the silicone is old, it sometimes won’t release as well.
Thanks – I’ll try that next time.
I tried making gummies with fresh strawberry and frozen raspberry together to make the same amount of purée and added 4tbsp of gelatine like your recipe but they turned out so rubbery you could bounce them off the floor. I didn’t boil the mixture so I am not sure what I did wrong. How firm should they come out? Should they be like haribo consistency? I will keep going until I find a consistency I like but it’s expensive stuff to keep experimenting with. Although my 3 yr old loved the bouncy rubber ones anyway. 🙂
Hi Rhian, these are intended to be on the very firm side. You can always decrease the gelatin to 3 tbsp and see how you like that. I wouldn’t go much lower because the gummies will be quite flimsy and not stick together when you unmould them.
I made mine three hours ago and they’re as runny as they were when I poured them in the mold. What did I do wrong?
What kind of fruit did you use?
I love making jellies at home and my kids fav is goji berry juice jelly.
I will be making a batch of these soon as my k tea is fermenting away but I have a tip.
You only need to add the gelatin to a small amount of boiling water – say 1/4 cup to dissolve it and then add it to the juice/k tea etc you want to set. That way you retain the goodness and flavour of the tea/juice you want to set. It did take me a while to work that one out though, I used to heat all my liquids as directed above.
I did this tonight with strawberry kombucha and cherries. I made the mistake of either not heating the kombucha enough or not waiting until the cherries were warm enough (thawed organic cherries, pureed). So it seized up when I added the fruit to the gelatin/kombucha mixture — that was fun!!
A little extra heating and it smoothed out and worked great! My kids are taking the gummies to school tomorrow and are super excited!
Thanks for the recipe!
Can I make these using lemons and limes?
I’m on a strict diet that doesn’t permit other fruits.
Hi Julie,
Unfortunately you have to be really careful with using too much citrus with gelatin as it can make it hard to set. You can try it but I wouldn’t really recommend it. It would be better to get gelatin from bone broth or to stir collagen into drinks.
Can you use blueberries. Even the strictest low carb diets tend to allow a small amount of blueberries or strawberries due to it’s low glycemic index. Or is it due to allergies?
What if you warned the fruit purée and mixed the gelatin in so you don’t have to heat the kombucha?
You can try that but you still may not have enough heat to dissolve the gelatin. Give it a try!
Is the kombucha that you used in this from a 2nd ferment?
Yes but remember the second ferment is just to add flavor to the kombucha. You can use plain kombucha from the first ferment. It works the same.
I’m curious about adding psyllium fiber to these, any experience with that? I’m worried it might mess with the gelatin, butI’m looking for new ways to hide my fiber in my food…
You’d have to test it out and let us know what happens!
what about pineapple kamboocha. could that effect my gummies from setting properly. or setting too quickly which ended up being my problem.
if you want to use pineapple juice you have to boil it for at least 5 minutes first to deactivate the enzymes or the gelatin / gummies will not set
I think any kind of heating will kill anything good in the kombucha? You would be better letting the gelatin bloom in the fruit juice and then adding that to the kombucha once cooled?