Lemon ginger & liquorice tea gummies

I was trying to think up a way to sweeten Meika’s gummies without adding stevia, honey or rice malt syrup and BAM! Liquorice tea came to mind!

It’s nice and sweet and also really good for soothing and repairing the gut lining.

I use Changing Habits Gelatin in all my gummies, Panna Cotta’s and bulletproofs. It’s never let me down yet!

You can get a single pack or save some dollars and get a twin pack.

Print Recipe

Lemon ginger & liquorice tea gummies

Keyword

Gummies, Treats

Prep Time

10-20 minutes

Cook Time

5 minutes

Passive Time

30 minutes to set

Servings

Ingredients

• 3cm knob Fresh ginger - grated
• 1 Organic Liquorice tea bag or equivalent in loose leaf organic
• 1 cups filtered boiling water
• 2 Lemons - juiced
• 3 Tablespoons grass fed organic gelatin powder mixed with 4 tablespoons of filtered water in a small bowl, put aside to bloom
• Sweetener of choice to taste Maple, honey, stevia, monkfruit etc

Keyword Gummies, Treats Prep Time 10-20 minutes Cook Time 5 minutes Passive Time 30 minutes to set Servings Ingredients 3cm knob Fresh ginger - grated 1 Organic Liquorice tea bag or equivalent in loose leaf organic 1 cups filtered boiling water 2 Lemons - juiced 3 Tablespoons grass fed organic gelatin powder mixed with 4 tablespoons of filtered water in a small bowl, put aside to bloom Sweetener of choice to taste Maple, honey, stevia, monkfruit etc

Instructions

1. Place grated ginger in a glass measuring jug and add boiling water and your tea bag (or loose leaf). You can leave this for 10-20 minutes to infuse depending on how strong you'd like the flavors. I like it stronger myself.
2. Add bloomed gelatin to a small saucepan on med-low heat and stir continuously until dissolved.
3. Add in the lemon juice and continue to stir. Next add the ginger/tea brew by pouring through a strainer in to the saucepan and stir until well combined.
4. Pour mix in to fun moulds or a glass dish. Place in fridge and leave to set for about 30mins.
5. Once done, remove from moulds or slice in to squares and store in fridge in an air tight container. We usually consume ours within a week.

Share this Recipe