Lemon and Honey Jelly Cubes
Makes about 24 large (or 48 small) jelly cubes
- 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
- Squeeze lemon juice and then pour through a strainer into a saucepan.
- Add the honey to the lemon juice. Gradually add the gelatin, whisking as you go to remove lumps.
- 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.
- Allow to cool then whisk in probiotic powder
- 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.
- 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
- 1.5 cups grape juice (or other fruit juice)
- 2 full droppers of Monk Fruit Concentrate
- ¼ cup Great Lakes Gelatin
- Pour ½ cup grape juice into a saucepan and begin to warm it on the stove
- Add the gelatin while whisking quickly to minimize lumps forming
- Continue to warm on the heat until the gelatin has melted.
- Remove from the stove before it comes to the boil and allow to cool slightly.
- Pour the warm grapejuice/gelatin mix into the remaining 1 cup of juice and stir until well combined
- Pour into moulds and then refrigerate for at least 1 hour (or in the freezer for about 20 minutes)
- Store in the fridge for up to a week
Make these into gut-nourishing gummies by adding some probiotic powder such as Bio-kult just before pouring the juice into moulds.