Ingredients:

  • 0.5 cup Fresh Ginger Root, peeled and roughly chopped
  • 0.5 cup Freshly Squeezed Lemon Juice
  • 0.25 cup Raw Honey or Grade A Maple Syrup
  • 0.5 cup Filtered Water
  • 4 tbsp Grass-Fed Gelatin Powder, unflavored
  • 0.5 cup Cold Filtered Water, for blooming
  • 0.25 tsp Sea Salt
  • 50 mg Vitamin B6 tablet, crushed (optional)

Instructions:

  1. Place the chopped ginger, lemon juice, honey, and 1/2 cup of water into a high-speed blender. Blitz on high until the ginger is completely pulverized.
  2. Pour the mixture through a fine-mesh strainer into a small saucepan, pressing down firmly on the solids to extract all the liquid essence.
  3. In a separate small bowl, sprinkle the gelatin powder over 1/2 cup of cold water. Let it sit for 5 minutes to 'bloom' until it reaches a thick, applesauce-like consistency.
  4. Place the saucepan with the ginger-lemon liquid over medium-low heat. Bring to a gentle simmer, ensuring it does not reach a rolling boil.
  5. Add the bloomed gelatin (and crushed Vitamin B6 if using) to the warm liquid. Whisk continuously until the gelatin is completely dissolved and the mixture is smooth.
  6. Use a dropper to fill silicone gummy molds, or pour the mixture into an 8x8 glass baking dish. Refrigerate for at least 1 hour until firm.