Lemon Jellies Recipe
I’m always experimenting with jelly flavours and trying to cram as much nutrition into one small treat as possible. These jellies came about after my husband was sick and I went on a mission to keep the rest of us from succumbing.
Makes: 20 small gummies or 2 cups of jelly
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Lemon Jellies Recipe
These delicious jellies are packed with lots of nutrition making them the perfect snack.
Servings
20 small gummies or 2 cups of jelly
Prep time
Cook time
Recipe
Ingredients
- 1 cup water
- 2cm piece ginger root, peeled & sliced
- 1cm piece fresh turmeric root, peeled & sliced
- 1-4 tbsp raw honey (depending on level of sweetness you like)
- 1 cup coconut water, kombucha or water kefir
- Juice 2 small or 1 large lemon
- 1 tsp camu camu powder (optional)
- 2-3 tbsp organic gelatine granules
Method
- Place water, ginger and turmeric root in pot and bring to boil, reducing to simmer for approx. 5 mins.
- Take off heat, mix in honey and stir to dissolve.
- Allow to cool for a minute or so, remove solids and stir in coconut water, kombucha or water kefir, lemon and optional camu powder. Taste to check you are happy with flavour (sour/sweet balance). It should be lukewarm before adding gelatine.
- Now, sprinkle the gelatine over the liquid, allow it to sit and bloom (go wrinkly) for a few mins. For a traditional jelly set, use 2 tbsp, for a firmer, more gummy-lolly-like consistency, add 3 tbsp.
- Stir well and if gelatine doesn't completely dissolve, pop pot back on heat for only 1 min (only heat to lukewarm), stirring well.
- Pour into lined slice tray or moulds and set in fridge.
- Store in fridge for a few days or freeze. Pack from frozen into lunchbox (the firmer gummies hold up well in an insulated bag against an ice brick).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
