BHA & BHT Free Cilantro-Lime Bone Broth Sippers
Warm, bright, and deeply savory, this sippable broth is the kind of thing you'll want to curl up with on a slow morning or reach for when you need something nourishing mid-afternoon. Garlic and fresh ginger simmer low and slow to build a fragrant base, while turmeric gives the broth a gorgeous golden hue and coconut aminos add a subtle, umami-rich depth. A generous hit of fresh lime juice and zest stirred in at the end keeps everything lively and vibrant rather than heavy. Fresh cilantro floated right into the mug adds a herby finish that makes each sip feel intentional and clean. For anyone navigating preservative sensitivities, packaged broths and flavored drinks are often a minefield — BHA and BHT show up in all kinds of unexpected places. This recipe sidesteps that entirely by calling for homemade or a carefully sourced additive-free broth, then building every layer of flavor from whole, recognizable ingredients. Coconut aminos stand in for soy-based condiments that frequently contain synthetic antioxidants, so you get that savory backbone without any of the concern. It's a genuinely satisfying sipper that proves clean eating doesn't have to mean bland or boring.
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Learn more →Ingredients
4 servings
- 4 cups bone broth (homemade or aip-compliant brand, no added pepper or additives)
- 3 cloves garlic, smashed
- 1 inch fresh ginger, peeled and thinly sliced
- ½ tsp ground turmeric
- 1 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- ¼ tsp fine sea salt, or to taste
- ¼ cup fresh cilantro leaves and tender stems, roughly chopped
- 1 tsp olive oil (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the bone broth, smashed garlic, and sliced ginger in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 10 minutes, until the broth is fragrant and the garlic has softened.
- 2
Stir in the turmeric and coconut aminos. Continue to simmer for 3 minutes, until the broth is evenly golden and the spice is fully incorporated.
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