I love making gummy snacks. They’re a great way to add extra grass fed gelatin to my food routine and they’re fun, to boot! I wanted to make a batch that weren’t full of sugar – so I came up with these Green Tea, Lemon & Ginger Gummies.
(If you want to know more about why you might want to up your gelatin intake, here you go!)
Instead of relying on fruit juice to flavor my gummies, I brewed myself up some nice strong green tea and then added a few other ingredients to pep it up a little more. Recently, I discovered a new-to-me product: ginger juice! It’s exactly what it sounds like: fresh pressed, liquid ginger. Which made it perfect for gummy making – no grating or steeping was needed. Pro tip – I bought my ginger juice for about half the price of what it goes for on Amazon. Take a peek in stores somewhere near the Thai and Indian seasonings and ingredients: that’s where I found my bottle.
The ginger adds a really nice kick to the gummies without being crazy overpowering. I love how it balances the sour lemon juice and it’s got just enough heat that I don’t miss the sugar in other gummy recipes. You could, however, add a little raw honey to this recipe if you wanted.
Using this adorable gingerbread man silicone mold, I got about 20 large ginger gummies. You can make them in whatever molds you like, or simply pour the mixture into a baking dish and then cut into pieces once it has set.
These cute little Ginger Gummies are compliant with the Autoimmune Protocol!
If you’re looking for some other recipes for gummies, here are some of my favorites:
Or check out my entire gelatin category here!
This recipe was included in Phoenix Helix’s AIP Recipe Roundtable – check it out here for more AIP recipes 🙂
- BLOOM: Pour the water into a saucepan. Sprinkle the gelatin powder over the surface of the water and allow to dissolve. Set aside.
- BREW: Make the tea in accordance with instructions for steeping time. Remove tea bags and make sure you have ½ cup brewed tea.
- DISSOLVE: Add the brewed tea, ginger juice and lemon juice to the saucepan with the bloomed gelatin. Gently warm the saucepan and stir until all the gelatin has dissolved and there are no lumps. Do not overheat.
- CHILL: You can pour the gelatin mixture into molds (like the one I used) or into a baking dish. Refrigerate for at least 2 hours to set before trying to remove them from a mold or cut them into pieces.
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