IMMUNE BOOSTING Lemon, Ginger and Honey Gummies (AIP/Paleo)

Immune Boosting Gummies

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:

  • flavour
  • 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.

IMMUNE BOOSTING Lemon, Ginger and Honey Gummies (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP friendly
Recipe type: Starters and Snacks
Serves: 25
  • 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
  1. 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.
  2. While ginger is infusing, pour remaining cup of water into a bowl. Sprinkle over gelatin and leave to bloom.
  3. 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.
  4. Stir in the honey. Taste for sweetness and adjust to your taste.
  5. Pour into molds or into a glass/ceramic dish. Pop into the fridge until set.
*yield will vary depending on the size of molds used

E N J O Y !

This recipe features in the Phoenix Helix Recipe Roundtable.

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Comments (18)

Yummy! I love this flavor combination.

Me too, Eileen. I’m limiting myself to 2 per day… (sigh)

I made these today and they are great! Thanks.
Why do you limit yourself to 2 per day?

Mae West said, “Too much of a good thing can be wonderful”. Pretty sure she wasn’t referring to my gummy recipe, but…

For some of us with a dysregulated gut, overdoing the gelatin can sometimes cause digestive issues. But, really the only reason I limit myself to 2 a day is so they last longer!

I’m glad you’re enjoying them, Susan!

Any specific recommendations for the gelatin?

Sarah – I recommend Vital Proteins or Great Lakes. Neither are cheap, but they last a long time.

Where do you get your gelatin from? I can’t find any that are worthy. Thanks!

Maryellen – are you in Australia? You can order through iherb or Kitsa’s Kitchen. I use Vital Proteins, but Great Lakes is also good. I believe Sarah Wilson has also brought out her own label (but I have not tried it)

How long do these last for? Are they kept in the fridge?

Up to 5 days in the fridge, Heather ?

I love those flavors together. Could I make them in the blender like your other gummies? I find that method so much easier…

Sure could, Nina. Whatever works best for you! 🙂

can you freeze also?

Kristy – I’ve never tried to freeze gummies (to be honest, mine never last that long)

I’m guessing freezing gummies may alter the consistency. Only one way to find out!

Can u use powdered ginger spice instead of freshly grated?

Hi Karen – while you could give powdered a go, it definitely won’t have the same taste, nor possibly texture. If at all possible, fresh would be best in this recipe

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