Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes to become gel-like.

2. Heat the peaches and vanilla in a saucepan until the fruit has softened. Remove from the heat, puree using a stick blender and stir in the gelatin. Once slightly cooled, stir through the kombucha.

3. Pour into a 10 x 15 cm glass or plastic container. Refrigerate for 1 hour then cut into squares.

4. Store in the fridge in an airtight container for up to 1 week.