• Hana Kovac

Fruit Leather (using Kombucha SCOBY)

if you ever tried brewing kombucha, you probably noticed that with each new batch, the brewing culture (called a SCOBY, or “Symbiotic Colony of Bacteria and Yeast”) creates a daughter culture that can be used to brew a new batch. If you are like me and don't want to throw out everything 'edible', you would want to use this daughter culture. I came upon this recipe by Wellness Mama, and as my kids are heavy eaters of fruit leather, I gave it a try. It was delicious and worth to share. Feel free to use any fruit in season such as strawberries, peaches or apples.
Fruit Leather
2 cups diced fruit

¼ cup organic sugar (optional - I would omit sugar for very sweet fruit such as mango as the result was too sweet)

1 cup pureed SCOBY

Puree all ingredients in a blender. Spread the mixture onto wax paper. If you have a dehydrator, dehydrate for 12 to 36 hours, on the lowest setting (95–110 deg. F/ 35– 43 deg. C]). If you’re dehydrating in an oven, set it to its lowest temperature (35 degrees C) and prop the door open. Of course, the cheapest way is to put the sheet with the fruit leather in the sun but it takes longer - around three days in summer.

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