Anti Inflammatory Pear & Ginger Gummies
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Learn more →Ingredients
16 servings
- 2 cups fresh pear juice (from about 4 ripe pears, juiced or blended and strained)
- 3 tbsp fresh ginger, peeled and finely grated
- 2 tbsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- 3 tbsp (about 3 packets, 21g total) unflavored powdered gelatin
- ¼ cup cold water
Instructions
- 1
If juicing whole pears, halve and core 4 ripe pears, then run them through a juicer or blend with 2 tbsp water and strain through a fine-mesh strainer, pressing the pulp firmly, until you have 2 cups of clear juice. Set aside.
- 2
Pour the cold water into a small saucepan and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 3 minutes until the gelatin has absorbed the water and the surface looks matte and swollen.
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