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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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!
