Eosinophilic Esophagitis Friendly Blueberry Lemon 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)
- 2 tbsp honey
- Ā½ 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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