- Little Bite-Size Pieces
- Frozen Strawberries
- Little Bit Of Kombucha
- Silicone Mats
- Steel Pats
- Little Bit Of Sumac
We’re going to try one of those today which is scoping fruit leather and it’s basically just like a fruit roll-up the first thing we’re going to do is we’re going to actually take some of this scoby out of here. We’re just gonna cut it into kind of like little bite-size pieces. So it’s easier for the blender scobie has like no nutritional value it’s just cellulose there’s a lot of like probiotic stuff in there also. But it’s kind of like a totally like neutral they’re just kind of like there’s a gum definitely is a computed a sexy pretty good.
It’s really hard to chew, but we’re going to do it here we go. So we’re looking for about two cups for this recipe and i’m just going to pour enough of the actual kaluga to just kind of cover it that’ll help yet smooth puree. But before we actually get to the blending. We’re gonna cook our fruit, we’ve got about two cups of frozen strawberries. We’re going to put it in a small saucepan over like medium-low heat. You got a quarter cup of sugar pinch of salt because everything is better with a little bit of salt just stir that around you want it to get kind of saucy and juicy. We’re going to take it off the heat and just let it cool so it’s not scalding hot when we mix it with the scoby way there.
Now we’re gonna puree the scoby, so we’ve got our scobie covered in kombucha this sound is so horrible and if it starts to like seize up like that you want to stir it and actually i’m gonna add just a little bit more of the kombucha yeah that’s starting to look better a little bit more jude yeah there you go. Alright that’s enough about you can see it’s just like a pulpy mass it feels like gak or slime or some like thing that you give kids to play with still tastes like kombucha. So now that our scobie is pureed. We’re going to add our cooked fruit and puree them together create one consistent look. If it wasn’t fully smooth.
Now it’s going to really loosen up and form something, it’s a little more consistent, it’s well off and now we’re ready to spread this on to our dehydrator sheets and actually make the fruit cover. So now we’ve taken the racks out of the dehydrator and we put these silicone mats or steel pat’s on top of them gonna try to kind of just pour this evenly between these two sheets there yeah yum delish. I feel like a painter artist, you want to kind of try to spread this in like a eighth to quarter inch even layer. If it’s too thin you’ll end up with something that’s kind of brittle and tough for this one. We’re gonna add a little bit of sumac and that kind of plays up the kind of tart kangas of both kombucha and the strawberries and we’re gonna blacksburg. So now that we’ve got this mixture all spread out and topped.
We’re ready to pop in the dehydrator. You’re going to leave it in the dehydrator on its lowest setting for like 12 to 18 hours. I normally just leave it in overnight and then check on it. In the morning you want to feel like you can actually peel it off really easily. It is like piece of fruit leather or pre roll out for something like that this is a batch that we made a couple of days ago. This is what you want the almost translucent kind of tacky. But not quite sticky and cut it into strips go to town look. It’s like a fruit roll-up hoodies really crazy kobe snacks [music]…