Mixed Berry Kombucha Fruit Leather by Shae Bowman
Whenever I brew Kombucha I flavor it with whatever berry or fruit I have in excess at the moment. Blueberries, cranberries, salmonberries, etc. I mix the fruit with some freshly grated ginger and about half a cup of sugar to a cup of sugar depending on the fruit and add it to the secondary fermentation phase. After I am done using the fruit to flavor the brew I strain it off and stash it in a gallon bag in the freezer until I have accumulated enough fruit for a batch of fruit leather.
To make the fruit leather I thaw out the kombucha fruit and run it through a food processor and then a fine-mesh sieve. After tasting the pureed mixture I might add honey to taste. Then I spread the fruit puree on fruit roll sheets and dehydrate them in a food dehydrator for 10 – 12 hours. After the fruit leather is done I peel it off the sheets in sections and lay the sections flat on a pieces of wax paper. Then I roll up the sections up just like a fruit roll-up. The process is messy and fun and I love the end result of having a healthy snack on the go!
I consulted the UAF Extension Fruit Leather Publication to making fruit leather before making my own version with Kombucha fruit.