Fructose Free Herb & Ginger Sipping Bone Broth

Total time4 hr 45 min

Prep time15 min

Cook time4 hr

4.7

(26)

Fructose Free Herb & Ginger Sipping Bone Broth

Warm, deeply golden, and fragrant with ginger, turmeric, and fresh herbs, this sipping broth is the kind of thing that feels genuinely restorative from the very first sip. Long-simmered beef bones give it a rich, velvety body, while the apple cider vinegar works quietly in the background to help draw minerals out of the bones before the heat even kicks in. For anyone managing fructose sensitivity, packaged broths and stocks can be a minefield of hidden sweeteners, onion powders, and concentrated vegetable extracts — this recipe puts you fully in control of every single ingredient. The vegetables and aromatics are strained out before serving, so you get all the flavor and depth they contribute without the fructose load that comes from eating them whole. A slow, gentle simmer — barely a bubble — is the real secret to that clear, clean finish. Finish each mug with a little lemon juice and fresh chives if you like, or keep it beautifully simple. Either way, it's the kind of nourishing ritual that's easy to come back to again and again.

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Ingredients

4 servings

2 lb beef bones (knuckle, marrow, or neck bones)
2 tbsp apple cider vinegar
10 cups cold water
3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
6 cloves garlic, smashed
1 (2-inch) piece fresh ginger, sliced
1 (1-inch) piece fresh turmeric, sliced, or 1 tsp ground turmeric
4 sprigs fresh thyme
4 sprigs fresh rosemary
½ bunch fresh parsley (stems and leaves)
2 bay leaves
1 tsp sea salt, plus more to taste

For serving

1 tbsp fresh lemon juice (optional)
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water to remove any grey foam or impurities. Rinse the pot as well.
2
Return the cleaned bones to the pot. Add the apple cider vinegar and 10 cups cold water. Let the bones soak for 20 minutes — this helps draw minerals from the bones before heat is applied.

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