How to Make Kombucha Gelatin | Katie Proctor

If you’ve been following me on social media, you know I’ve been on a collagen/gelatin kick. Ever since battling SIBO last summer, I’ve been extra conscious of adding more gut healing foods into my daily routine.

My current go-to is mixing Vital Proteins’ collagen peptides into a glass of iced tea in the afternoon.

It’s light and refreshing, and you can’t even distinguish the added collagen. I purchase the “blue bottle” because it readily dissolves in cold liquids, which means you can even add it to your morning smoothie for an extra boost of protein {9 grams per scoop in this case}. However it’s important to note that your body can only use a certain amount of protein at a time and research suggests that it’s best to distribute intake throughout the day. So no protein mega meals over here!

If you’re already using a protein powder or whole food nutrition supplement with protein, it’s best to use collagen peptides at another eating occasion.


I’ve noticed that my favorite brand has been sold out on Thrive Market ever since Jennifer Aniston recently endorsed it in an online interview. I wish us health professionals carried as much clout as celebrities!

A lot of people ask me about the difference between collagen and gelatin. Collagen peptides and gelatin contain the same amino acids, but they are structured differently chemically. Other healing foods like bone broth are naturally rich in gelatin, so as bone broth found its way back into the limelight so did gelatin. There are many great articles out there examining the difference in more detail, like this one from Wellness Mama.

I used to love Jello jigglers as a kid {especially the lime flavor} and have really enjoyed making homemade versions of traditionally storebought foods. Most of the recipes I found for homemade gelatin called for 100% juice, but I thought using kombucha would make the homemade gelatin even more nutritious and with less overall sugar.

You do have to be careful not to overheat the kombucha, however, or you will lose the beneficial probiotics!

You can really use any brand or flavor of kombucha you like to achieve the desired flavor. Even add a little honey or chopped up pieces of fruit to increase the sweetness for a more kid-friendly treat.



6 Tbsp. Great Lakes unflavored gelatin
2 14-to-16 oz. bottles of flavored kombucha {I used Clearly Kombucha Strawberry Hibiscus}
1 cup water

Cooking Instructions

  1. Boil water.
  2. Remove from heat and slowly stir in gelatin until dissolved.
  3. As it cools, add kombucha and mix until combined. If kombucha is heated much beyond room temperature, the probiotic benefits will be destroyed.
  4. Pour mixture into standard 8 x 8 baking dish and let set in refrigerator approximately 2 hours.
  5. Cut and enjoy!

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