High Fructose Corn Syrup Free Cilantro-Lime Bone Broth Sippers
Warm, savory, and bright with citrus, these sippers are the kind of nourishing drink that feels like a hug in a mug. Bone broth gets a serious flavor upgrade here — smashed garlic and fresh ginger simmer low and slow until the liquid turns deeply fragrant, then turmeric and coconut aminos add an earthy, umami-rich depth that's hard to stop sipping. The finish of fresh lime juice, lime zest, and cilantro keeps everything lively and clean-tasting rather than heavy. Navigating store-bought broths and condiments can be a minefield when you're avoiding high fructose corn syrup, since it hides in everything from flavored broths to bottled sauces. This recipe sidesteps all of that by calling for a homemade or clearly labeled compliant broth and using coconut aminos in place of conventional soy sauce — a swap that delivers savory sweetness without any of the unwanted additives. Every ingredient here is straightforward and easy to verify, which means you can actually relax and enjoy what's in your mug. Whether you sip it as a morning ritual, a light afternoon pick-me-up, or a cozy evening wind-down, this is one of those recipes that earns a permanent spot in your rotation.
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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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