Starters and Snacks Food Sweets

IMMUNE BOOSTING Lemon, Ginger and Honey Gummies (AIP/Paleo)

August 10, 2016

Immune Boosting Gummies


“My immune system has always been overly welcoming of germs. It’s far too polite, the biological equivalent of a southern hostess inviting y’all nice microbes to stay awhile and have some artichoke dip.”- A.J. Jacobs

This is a wee insight into how my brain works:

Jo's Brain

Yep. Truly. That’s genuinely how it works. Deep thinker, me.

And on this particular occasion, the gummies my brain came up with are really good. Like, really, REALLY, especially good. A little bit sweet and a little bit sour.

…and even a smidge like ginger beer

And, they are a doddle to make. Such a doddle in fact, that I even made them kiddo-licious, too. Just by popping some of the mixture into hollowed out lemon halves…

Immune Bossting Gummies

I feel like I say that a lot… That my recipes are a doddle to make.

They kind of are, though. Because, I don’t really have the time or the inclination to pfaff around with fiddly stuff in the kitchen. I’d rather read a book. Or catch up with a girlfriend. Or something.

I want to have lots of two things in my food:

  • flavour
  • nutrient density

These puppies have both

They also feel a teeny bit naughty. Like they are a special treat. Because that’s what gummies do. Especially if you’ve been down this AIP rabbit hole for a while.

Here’s the recipe.

IMMUNE BOOSTING Lemon, Ginger and Honey Gummies (AIP/Paleo)
Recipe type: Starters and Snacks
Prep time: 
Cook time: 
Total time: 
This recipe is AIP friendly
  • 1 cup freshly squeezed lemon juice (about 4-5 lemons)
  • 2 cups water, divided
  • 1½ teaspoons freshly grated ginger
  • ¼ cup happy (grass-fed) gelatin
  • 3 tablespoons honey
  1. Pop lemon juice and one cup of filtered water in a medium pot and bring to the boil. Remove from heat and add grated ginger. Leave to infuse for 5 minutes.
  2. While ginger is infusing, pour remaining cup of water into a bowl. Sprinkle over gelatin and leave to bloom.
  3. When ginger has infused, strain into a jug or bowl, removing ginger sediment. Transfer the bloomed gelatin mixture into the ginger-lemon water and whisk until completely dissolved and free of lumps.
  4. Stir in the honey. Taste for sweetness and adjust to your taste.
  5. Pour into molds or into a glass/ceramic dish. Pop into the fridge until set.
*yield will vary depending on the size of molds used

E N J O Y !

This recipe features in the Phoenix Helix Recipe Roundtable.

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  • Eileen @ Phoenix Helix August 12, 2016 at 9:35 am

    Yummy! I love this flavor combination.

    • Joanna Frankham August 12, 2016 at 9:48 am

      Me too, Eileen. I’m limiting myself to 2 per day… (sigh)

      • Susan August 19, 2016 at 6:21 pm

        I made these today and they are great! Thanks.
        Why do you limit yourself to 2 per day?

        • Joanna Frankham August 20, 2016 at 7:12 am

          Mae West said, “Too much of a good thing can be wonderful”. Pretty sure she wasn’t referring to my gummy recipe, but…

          For some of us with a dysregulated gut, overdoing the gelatin can sometimes cause digestive issues. But, really the only reason I limit myself to 2 a day is so they last longer!

          I’m glad you’re enjoying them, Susan!

  • Sarah August 17, 2016 at 11:14 am

    Any specific recommendations for the gelatin?

    • Joanna Frankham August 17, 2016 at 2:32 pm

      Sarah – I recommend Vital Proteins or Great Lakes. Neither are cheap, but they last a long time.

  • maryellen Basham August 17, 2016 at 11:56 am

    Where do you get your gelatin from? I can’t find any that are worthy. Thanks!

    • Joanna Frankham August 17, 2016 at 2:34 pm

      Maryellen – are you in Australia? You can order through iherb or Kitsa’s Kitchen. I use Vital Proteins, but Great Lakes is also good. I believe Sarah Wilson has also brought out her own label (but I have not tried it)

  • Heather August 17, 2016 at 6:42 pm

    How long do these last for? Are they kept in the fridge?

    • Joanna Frankham August 17, 2016 at 6:45 pm

      Up to 5 days in the fridge, Heather ?

  • Nina B Wichman August 18, 2016 at 5:05 am

    I love those flavors together. Could I make them in the blender like your other gummies? I find that method so much easier…

    • Joanna Frankham August 18, 2016 at 7:38 am

      Sure could, Nina. Whatever works best for you! 🙂

    • Kristy September 4, 2016 at 4:35 pm

      can you freeze also?

      • Joanna Frankham September 4, 2016 at 5:00 pm

        Kristy – I’ve never tried to freeze gummies (to be honest, mine never last that long)

        I’m guessing freezing gummies may alter the consistency. Only one way to find out!

  • Karen August 19, 2016 at 5:25 am

    Can u use powdered ginger spice instead of freshly grated?

    • Joanna Frankham August 19, 2016 at 7:28 am

      Hi Karen – while you could give powdered a go, it definitely won’t have the same taste, nor possibly texture. If at all possible, fresh would be best in this recipe

  • VERY BERRY Jellies (AIP/Paleo) – August 25, 2016 at 8:22 am

    […] part of the AIP experience is that they somehow take us back to our childhood. And since my recent IMMUNE BOOSTING Gummies were so popular, I decided to give you a different type of jelly […]

  • RIPPER Raspberry and Mango Gummies (AIP/Paleo) – January 8, 2017 at 12:32 pm

    […] you’ll also know just what a fan I am of the gummy. PERFECTLY Pumpkin-Spice Gummies and IMMUNE BOOSTING Lemon, Ginger and Honey Gummies are two of my most popular […]

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