Lemon and Honey Jelly Cubes

Makes about 24 large (or 48 small) jelly cubes

Ingredients:

• 1 cup of freshly squeezed lemon juice
• 8 Tablespoons honey (or 240g)
• 4 Tablespoons Great Lakes or Bernard Jensen beef gelatin
• 12 caps of Biokult (or any other shelf-stable probiotic powder you are using

Method:

1. Squeeze lemon juice and then pour through a strainer into a saucepan.
2. Add the honey to the lemon juice. Gradually add the gelatin, whisking as you go to remove lumps.
3. Gently warm on the stove until the gelatin is melted (the mixture will become less thick and more runny when this occurs). You do not need to make it hot.
4. Allow to cool then whisk in probiotic powder
5. Pour into silicon moulds or into a glass dish. Place on a flat surface in the freezer for 20 minutes or in the fridge for at least 1 hour.
6. Pop the jellies out of the silicon moulds. (If using the glass dish, gently run a knife around the edge to loosen and then pop it out. Slice jellies into squares or whatever shape you like.)

NB: 2 large (or 4 small) jelly cubes will supply the serving size of 1 cap of Biokult

 

Grape and Lemon Jelly Cubes

Ingredients

• 1.5 cups grape juice (or other fruit juice)
• 2 full droppers of Monk Fruit Concentrate
• ¼ cup Great Lakes Gelatin

Method

1. Pour ½ cup grape juice into a saucepan and begin to warm it on the stove
2. Add the gelatin while whisking quickly to minimize lumps forming
3. Continue to warm on the heat until the gelatin has melted. 
4. Remove from the stove before it comes to the boil and allow to cool slightly.
5. Pour the warm grapejuice/gelatin mix into the remaining 1 cup of juice and stir until well combined
6. Pour into moulds and then refrigerate for at least 1 hour (or in the freezer for about 20 minutes)
7. Store in the fridge for up to a week

Optional:

Make these into gut-nourishing gummies by adding some probiotic powder such as Bio-kult just before pouring the juice into moulds.