Eosinophilic Esophagitis Friendly Blueberry-Lemon Collagen Gummies
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Learn more āIngredients
4 servings
- 1 cup fresh or frozen blueberries
- Ā½ cup water
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp honey
- 3 tbsp unflavored grass-fed gelatin powder
Instructions
- 1
Combine the blueberries and water in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid is deep purple, about 5ā6 minutes.
- 2
Remove from heat and blend the mixture until smooth using an immersion blender directly in the saucepan, or transfer carefully to a countertop blender. Pour through a fine-mesh strainer into a measuring cup, pressing the solids with a spoon to extract as much liquid as possible. Discard the solids. You should have about 3/4 cup of strained blueberry liquid.
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