AIP Friendly Blueberry Lemon Gummies
These bright, jewel-toned gummies are a genuinely fun treat to make, and the blueberry-lemon combination is as vibrant in flavor as it looks. The deep purple color comes entirely from real blueberries cooked down and strained into a silky juice, so every bite is packed with natural fruit flavor and nothing artificial. Gelatin is the star ingredient here — it sets the gummies firm without any grain-based thickeners or additives that can be tricky to navigate on a healing protocol. A touch of honey and vanilla powder round out the sweetness in a way that feels indulgent without straying from clean, compliant ingredients. Store-bought gummy candies are almost always off the table due to colorings, corn syrup, and other additives, which makes having a homemade version this easy feel like a real win. The process is straightforward — simmer, blend, strain, bloom the gelatin, and chill — and the silicone mold makes for satisfying little pops that are great for snacking or packing into a lunchbox. Makes 4 servings, and they keep well in the fridge so you can have a stash ready all week.
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Learn more →Ingredients
4 servings
- 1 cup fresh or frozen blueberries
- ½ cup water
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- 3 tbsp unflavored 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 deeply purple, about 5 minutes. Remove from heat and let cool for 2 minutes.
- 2
Transfer the blueberry mixture to a blender (or use an immersion blender directly in the saucepan) and blend until smooth. 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 strained juice.
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