Raspberry Kombucha Jelly Shots
Lemon segments in a fruity jelly style, to be nibbled with your fingertips.
Ingredients
15 cl of UCHA Raspberry Kombucha
4 yellow lemons (untreated)
3 g of agar-agar (or according to product dosage)
1 teaspoon of agave syrup (optional)
Steps
Cut the lemons in half and gently scoop out the insides (without damaging the skin). Keep the shells.
In a saucepan, mix the kombucha and agar-agar. Add a bit of agave syrup if needed.
Bring to a boil and maintain for 1 to 2 minutes while stirring.
Remove from heat and immediately pour into the lemon shells placed in half muffin molds or stabilized in a dish.
Let cool at room temperature, then refrigerate for at least 2 hours.
Once set, cut each half lemon into 3 or 4 wedges. Enjoy chilled!
Tips
Replace the lemon with orange for a sweeter and milder version.
Add some fresh raspberry flakes to the mixture before pouring.
Use other UCHA references like Pomegranate or Apple & Citrus without sugar to vary the flavors.
