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Pink Grapefruit & Guava Kombucha Jelly

A delicious, refreshing, low sugar jelly made with Kombucha.
Course: Dessert
Keyword: gut health, Jelly, kombucha, vegan jelly


  • 1 bottle pink grapefruit & guava Kombucha use different flavours if you like.
  • 1/2 pink grapefruit cut into small pieces
  • 3 cups apple juice
  • 1.5 tsp agar agar powder

Top layer

  • 2 cups apple juice
  • 3/4 tsp agar agar powder
  • few drops red food colouring Make sure it's vegan


  • Method - first layer
    Add the agar powder to a saucepan and pour in the juice and Kombucha. Turn on the heat (high) and stir/whisk continually until it boils. Boil for 2 minutes (still stirring) and then turn off the heat.

    Pour the liquid into a jug. Using a glass or pot pour in the halfway liquid so each glass has the same level. Add the grapefruit pieces. To get a arty effect (like my video) set the glass slightly on its side in a muffin pan and set in the fridge for 4 hours.

    Once the first layer is set you can prepare the top layer. Add the agar powder to a saucepan and the juice. Turn the heat to high and heat and stir. Add a few drops of colouring to get a dark red colour. Continue stirring and bring to the boil. Boil for two minutes stirring continually. Turn off the heat, pour into a jug and let it cool for a few minutes. While the jelly cools its important to stir every minute to stop it setting. Pour over the bottom layer of jelly and pop back into the fridge for four hours. Serve straight from the fridge. Enjoy!



I love Kombucha and with all the hot weather recently I wanted to create a refreshing low sugar recipe. It was a bit of an experiment but it turned out perfectly. TIP: Be careful measuring the agar agar https://amzn.to/2YlYF9O as too much/little will effect the texture of the jelly. Leave to set for a minimum of 4 hours.