My mom, the Celiac, recently had to go dairy free too. In an effort to provide her with a post dinner treat that would sooth her stomach like chocolate used to, I developed this recipe. The ginger is VERY strong… but delicious and addictive!
1/2 cup freshly squeezed organic lemon juice
1/6 cup organic ginger juice
1/3 cup raw honey
3 Tablespoons non-GMO gelatin or vegan substitute (such as agar agar)
Non-BPA silicon gummy bear molds
1. Easily measure 1/6 cup by filling a 1 cup measuring cup with the lemon juice to the 1/2 line, then add the ginger juice until the level measures 2/3 cup.
2. I find it the gelatin whisks in without clumping when the liquid is just warm rather than hot.
3. Clear a shelf in the freezer BEFORE you start ;-).
4. Allow the mixture to cool slightly in a silicon measuring cup before pouring into the molds. If you don’t like pouring carefully, pour over 1/2 of the mold and use a silicon spatula to spread into the empty ones – but you may end up with twins, triples, etc. when you remove from the mold.
Makes 140 to 160 gummies.
Heat (do not boil) lemon juice, ginger juice, and raw honey in a saucepan. Slowly whisk in gelatin. Continue to whisk until gelatin is fully dissolved.
Carefully pour into each mold.
Freeze 30 minutes.
Pop the gummy bears out of the mold into an air tight glass container. Keeps in an air tight container in the fridge. I don’t know for how long because they are always gone within a week!
Copyright 2016 by Lindsay Lewchuk. All rights reserved.