GAPS Lemon Jelly

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Lemon Jellies

gaps

Ingredients:

  • 6 tablespoons grass-­fed gelatin
  • 2/3 cup freshly squeezed lemon juice
  • 1-­1.5 tablespoons raw honey (or to taste)

Method:

  1. Whisk lemon juice, honey and gelatin in a saucepan until there are no lumps. 2. Heat gently over a low heat until it’s warm, thin and evenly melted/combined 3. Pour into ice cube trays or silicone
  2. Whisk lemon juice, honey and gelatin in a saucepan until there are no lumps.
  3. Heat gently over a low heat until it’s warm, thin and evenly melted/combined Pour into ice cube trays or silicone
  4. Pour into ice cube trays or silicone moulds. If you don’t have any moulds just pour it into a flat-­‐bottomed glass Pyrex dish and cut into squares or use a cookie cutter after it’s set. Pour in the mixture, then pop in the fridge for 10 minutes or so to firm up. 5. Remove from the
  5. Pour in the mixture, then pop in the fridge for 10 minutes or so to firm up.  Remove from the
  6. Remove from the moulds and store in the fridge * You could substitute lime juice or orange juice or any other juices you like-­‐ you may just need to adjust the honey down when using these sweeter juices.