Honey, Lemon + Thyme Gummies made with gut loving gelatin and all the goodness of honey, lemon and thyme to fight off Winter colds.
Honey, Lemon + Thyme Gummies
This recipe came just in time as our house started to get hit with colds. Mainly Georgia started getting a cough and runny nose, so I hit us all with home made garlic bread and these. The kids actually loved them! This was a bit of a surprise as the syrup is really quite lemony before it sets. You are getting flavours from the whole lemon, including the rind, making them this way, rather than just lemon juice. There is so much goodness in the rind, I have read it has similar properties to chemotherapy and good at removing toxins from the body, making it an amazing cancer fighting food. (who wouldn’t want more of these foods in our every day diet!)
These are so simple to make and a really great way to use up the excessive amount of lemons we grow (or our neighbour/Mum/Grandma), over this time of the year. Just roughly chop and throw them in a jar with some thyme and honey. The honey breaks down the lemons and within a few hours you have quite a bit of juice.
I then just mashed them a bit with a wooden spoon and strained into a jug. You can give all the lemon pieces a bit of a squeeze once strained, just to get every bit of juice out of them.
Honey, Lemon + Thyme Gummies
Description
Ingredients
- 4 lemons, roughly chopped
- 3 sprigs thyme
- 4 tablespoons honey
- 3 tablespoons good quality gelatin
Instructions
In a large jar place the lemons and thyme, then drizzle over with the honey. Cover and leave for a few hours (or overnight). The honey will macerate the lemons and draw out the liquid.
After a few hours, mash with a wooden spoon and then strain out the juice. Squeeze the lemon pieces as you are straining to get all the juice out.
You should get 1 1/2 cups of juice. If not, top up with a little water or extra lemon juice. If you get more than this, just use 1 1/2 cups.
Pour half into a jug and sprinkle over with gelatin and leave to sit.
Pour the remaining juice into a saucepan and bring up to just before boiling over medium-high heat. Pour this slowly into jug and whisk continuously until all the gelatin has dissolved.
Pour into silicon moulds or a square cake tin lined with plastic wrap and set in the fridge for two hours.
Once firm remove from moulds or cut into squares and enjoy!
Notes
