We’re all about finding unique ways to enjoy kombucha, especially when it means incorporating our newest flavor: Jalapeño-Kiwi-Cucumber! With that, we set out on a mission to create something FUN and delicious that’s perfect for any summer BBQ.
Say hello to the kombucha jello shot. Yes, jello shots… you heard us right!
We know, we know… jello shots might seem foreign to a lot of us (many of us haven’t had a jello shot since college!) but they really are SO fun and, when made the right way, can actually taste good!
Our goal was to create a versatile (and vegan) recipe that incorporated our new flavor, so we partnered with our friend Lauren Grier of Climbing Grier Mountain to develop these Jalapeño-Kiwi-Cucumber kombucha jello shots.
We promise you- bring these to your next outing and you’re sure to make a few fast friends. ;-) Read on for the full recipe!
Serves: 41 shots
In a medium mixing bowl stir together the kombucha and tequila. Next, in a medium saucepan bring the water to a soft boil. Sprinkle the agar powder into the water, whisking until the powder has dissolved.
Pour the boiling water over the Jalapeño-Kiwi-Cucumber kombucha mixture and whisk until everything is combined. Divide the jello shot containers among two baking sheets. Next, fill each container with the kombucha mixture. Place the baking sheets into the fridge for at least 3 hours or until the jello shot has set.
To enjoy the Jalapeño-Kiwi-Cucumber kombucha jello shot take a lime wedge and rub the rim of the container. Take the rim of the container and dip it into a plate filled with kosher salt. Garnish with either cucumber slice, kiwi slice, or jalapeno!
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