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Kombucha Jello with Rosewater & Hibuscus


Jello?  It’s a fun food to eat, but the addition of artifical colors, processed ingredients, and sugars don’t make it an appetizing food to serve.  The healing benefit of gelatin has long been used for post operative care and to treat conditions of leaky gut and to improve immunity while strengthening bones, joints, and ligaments. While bone broth is popular with the mainstream (much for the same reason that jello used to be), jello definitely is getting a a bad rap.

It doesn’t have to be that way!  Using high quality, pasture raised gelatin powder, you can make a healthy jello at home.  Bring back bad memories of family reunions and potluck dinners?  Don’t worry, I’m infusing this jello with kombucha, rose water, hibiscus, and just a touch of vanilla stevia to show you that jello doesn’t have to be the stuff nightmares are made of!  The kombucha adds a probiotic ingredient to the recipe, rosewater is soothing, and the hibiscus tea is rich in antioxidants and is used for lowering blood pressure.

Kombucha Jello with Rosewater & Hibuscus 

Makes 4-6 servings


1 cup mineral water (or filtered water)

1 bag hibiscus tea

2 T. rose water (I prefer Royal Sense)

1 cup Health-Ade Original Kombucha

1 T. Pasture raised gelatin powder like Great Lakes or Vital Proteins (or vegetarians can use a vegetarian tapioca option here)

3-4 drops stevia


Add water and hibuscus tea to a small pot and bring to a low boil, allow to steep for 10 minutes.  Transfer this to a medium mixing bowl.  Add kombucha, rose water, and stevia, stir and add in 1 T. gelatin powder (or if using vegetarian option, 1 packet).  Stir well, until all granules are dissolved and pour into glass dish or mold (once you pour into the mold, do not touch the mixture again until it sets).

Refrigerate and chill for minimum 3-4 hours until jello is set.  To release jello in a pretty fashion, dip the bottom of the dish or mold in hot water for a couple of seconds.



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