These lemon, ginger and honey IMMUNE-BOOSTING Gummies are one of my most popular recipes!
“My immune system has always been overly welcoming of germs. It’s far too polite, the biological equivalent of a southern hostess inviting y’all nice microbes to stay awhile and have some artichoke dip.”- A.J. Jacobs
This is a wee insight into how my brain works:
Yep. Truly. That’s genuinely how it works. Deep thinker, me!
And on this particular occasion, the gummies my brain came up with are really good. Like, really, REALLY, especially good. A little bit sweet and a little bit sour.
…and even a smidge like ginger beer
And, they are a doddle to make. Such a doddle in fact, that I even made them kiddo-licious, too. Just by popping some of the mixture into hollowed out lemon halves…
I feel like I say that a lot… That my recipes are a doddle to make.
They kind of are, though. Because I don’t really have the time or the inclination to pfaff around with fiddly stuff in the kitchen. I’d rather read a book. Or catch up with a girlfriend. Or something.
I want to have lots of two things in my food:
- nutrient density
These babies have both
They also feel a teeny bit naughty. Like they are a special treat. Because that’s what gummies do. Especially if you’ve been down this AIP rabbit hole for a while.
Here’s the recipe.
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 2 cups water, divided
- 1½ teaspoons freshly grated ginger
- ¼ cup happy (grass-fed) gelatin
- 3 tablespoons honey
- Pop lemon juice and one cup of filtered water in a medium pot and bring to the boil. Remove from heat and add grated ginger. Leave to infuse for 5 minutes.
- While ginger is infusing, pour remaining cup of water into a bowl. Sprinkle over gelatin and leave to bloom.
- When ginger has infused, strain into a jug or bowl, removing ginger sediment. Transfer the bloomed gelatin mixture into the ginger-lemon water and whisk until completely dissolved and free of lumps.
- Stir in the honey. Taste for sweetness and adjust to your taste.
- Pour into molds or into a glass/ceramic dish. Pop into the fridge until set.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable.