These lemon, ginger and honey IMMUNE-BOOSTING Gummies are one of my most popular recipes EVER!
Certainly, they are my most popular gummies recipe to date – and I have oodles of those to choose from… You can find the entire collection here.
“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:
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…
- 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 the 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 moulds 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.
(First published 10 August, 2016)
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