High Fructose Corn Syrup Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and fragrant with ginger and garlic, this sippable broth is the kind of thing you'll want to curl up with on a cold afternoon. Coconut aminos stand in for soy sauce here, bringing that umami depth without any of the sweeteners or additives that sneak into conventional condiments — a smart swap that keeps every ingredient clean and straightforward. Apple cider vinegar adds a gentle brightness, while turmeric gives the broth a golden hue and a subtle earthiness that makes it feel almost medicinal in the best possible way. The aromatics — scallions, ginger, and smashed garlic — are sautéed in coconut oil first, coaxing out their flavor before the broth ever hits the pan, and that extra step makes a real difference. After a slow 15-minute simmer, everything gets strained out so you're left with a silky, clear liquid that's pure comfort in a mug. Store-bought broths and flavored drinks are notorious for hiding corn syrup derivatives in their ingredient lists, so making this at home means you know exactly what you're sipping. Finish it with a few fresh scallion greens and a thin slice of ginger, and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 4 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, smashed
- ½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ½ tsp sea salt, or to taste
- 1 tsp coconut oil
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the smashed garlic and sliced ginger and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes.
- 2
Add the scallion pieces and cook, stirring, until softened and bright green, about 1 minute.
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