Water kefir can also be used to make jelly desserts.
To add flavors to the jelly, you can add natural juices or syrups to the kefir.
For this recipe I chose Kupilek blackberry syrup.
How I combined this tasty ingredients, just keep on reading 🙂
Ingredients and preparation steps
For pink jelly
- 400 ml of water kefir
- 100 ml Kupilek blackberry syrup
- 1 bag of ground gelatin dr Oetker (10g)
Mix the ground gelatin with 4 tablespoons of cold water and leave for 10 minutes to swell.
Heat the kefir and syrup over low heat to a temperature that is slightly warm to the touch.
The temperature shouldn’t be high because the heat will destroy the good bacteria from the kefir, and we don’t want that 🙂
Add gelatin to the warmed kefir and syrup, turn off the heat and stir until the gelatin is completely dissolved.
Pour into glasses, leave at room temperature to cool completely and refrigerate overnight.
For yellow jelly
- 500 ml of water kefir
- 1 tablespoon honey
- juice of 1/2 lime
- 3 mint leaves
- 1 bag of ground gelatin dr Oetker (10g)
Mix the ground gelatin with 4 tablespoons of cold water and leave for 10 minutes to swell.
In a blender, mix 200 ml of kefir, lime juice, honey and mint.
Pour the mixed mixture and the rest of the kefir into a bowl and heat until the temperature is slightly warm to the touch.
Add the gelatin, turn off the heat and stir until the gelatin is completely dissolved.
Pour into cups, leave at room temperature to cool completely and refrigerate overnight.
For cream cheese
- 200 g of cream cheese made from milk kefir
- 3 tablespoons of Kupilek blackberry syrup
Mix the cheese and syrup and add to the jelly.
Leave in the fridge for about an hour to cool before serving.
Enjoy the flavors!
