Immune Supporting Lemon Jellies for Winter

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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.

Lemon Jellies

Lemon Jellies

Prep Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

  • 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 large – juice
  • 1 tsp Camu powder optional
  • 2-3 tbsp gelatin grass-fed or organic

Instructions

  • Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
  • Take off the heat off, mix in the honey or rice malt syrup and stir to dissolve.
  • 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.
  • 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.
  • 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.
  • Pour into a lined slice tray or moulds, and set in the fridge.

Notes

*Note about honey – only raw unheated and unprocessed honey has medicinal properties.
To Store
Store in an airtight container in the fridge.

Variations

Low-fructose
Choose rice malt syrup as your sweetener.
Coconut-free
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.
Tried this recipe?Let us know how it was!
Course Dessert, Medicinal, Snack
Keyword Coconut water, Ginger, honey, lemon, Turmeric
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Oil Free
Value Halal, Kosher, Paleo, Raw, Vegan

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About the Author: Georgia Harding

Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.

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