These sweet Kombucha Scoby Strawberry Fruit Roll-Ups are a great way to use up extra scobys. You'd never know there's a scoby in them!
There's one thing about kombucha brewing that you might not have heard. Kombucha scobys produce more kombucha scobys.
After a bunch of batches of kombucha, you have a bunch of kombucha scobys. What to do with all of them? Do you give them away? Put them in a kombucha hotel in case one batch goes bad?
Maybe you throw them out. I have done all of the above and still, there's more scobys. It's like a horror movie where kombucha scobys are taking over!
The solution: eat them. What, you say? Why on earth would I want to eat that chewy nasty looking thing?
Trust me, you won't even know you're eating one. These Kombucha Scoby Strawberry Fruit Roll-Ups are sweet and chewy just like store-bought fruit leather.
Kombucha scobys can also be blended into your morning smoothie or made into scoby candy.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Kombucha scoby
- Strawberries: Fresh or frozen strawberries both work. If using frozen strawberries, allow to thaw first.
- Maple syrup: Adds sweetness. You could also use agave syrup, dates or your favorite sweetener.
📖 Variations / Additions
- Blend strawberries and chopped kombucha scoby in a food processor or high speed blender until smooth. There should be no scoby pieces.
- Add maple syrup to taste. If your strawberries are really sweet you will need less maple syrup or perhaps none at all.
- Spread the puree on a teflon lined dehydrator sheet.
- Dehydrate until you can easily peel it off the sheet and it's dry to the touch.
Do I Have To Dehydrate It?
No, you could bake them in the oven at the lowest setting instead. I haven't tried this method yet, so I can't speak for the results. Dehydrating ensures a successful outcome; it won't burn or become crispy.
The reason for dehydrating is to keep all of the scoby's nutrients.
This fruit roll-up recipe will last 1 month in an airtight container.
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Kombucha Scoby Strawberry Fruit Roll-Ups
- Add strawberries and chopped kombucha to a food processor. Mix until there are no scoby pieces.
- Taste to see how sweet / sour the mixture is. Add maple syrup, 1 tablespoonful at a time to see how sweet you want it. Mix until combined.
- Pour mixture ⅛ - ¼" thick onto a teflon lined dehydrator sheet. Dehydrate for about 24 hours at 110°F, or until you can easily peel it away from the teflon sheet. It should be completely dry and sticky to the touch.
- Slice into long strips, about 2" wide.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.