A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Prep Time: 10 minutes
Cook Time: 1 hour
250 ml water (1 cup)
2 cm ginger root -peeled and roughly sliced
1 cm turmeric root -peeled and roughly sliced
1-4 tbsp honey *(depending upon the level of sweetness you like)
250 ml coconut water (1 cup) or kombucha or water kefir
1 lemon/s (large) – juice
1 tsp Camu powder (optional)
2-3 tbsp grass-fed or organic gelatin
*Note about honey – only raw, unheated and unprocessed honey has medicinal properties.
1. Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
2. Take off the heat off, mix in the honey or rice malt syrup and stir to dissolve.
3. Allow to cool for 5 minutes or so, remove the solids and stir in the coconut water, kombucha or water kefir, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be lukewarm before adding your gelatin.
4. Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
5. If the gelatin doesn’t completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.
6. Pour into a lined slice tray or moulds, and set in the fridge.
Store in an airtight container in the fridge.
Choose rice malt syrup as your sweetener.
Choose the kefir or kombucha instead of the coconut water.
Don’t like ginger or want to use powdered?
Leave it out or use ½ teaspoon of the ground ginger powder.
No fresh turmeric?
Sub with ¼ teaspoon of turmeric powder.