Recipes

1. Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
2. Take off the heat off and allow to cool for 5 minutes.
3. Remove the solids (strain) and stir in the coconut water (kombucha or water kefir) honey, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be luke warm before adding your gelatin.
4. Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
5. If the gelatin doesn’t completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.
6. Pour into a lined slice tray or moulds, and set in the fridge.

Thermomix

1. Place the water, ginger and turmeric root into the bowl heat 5 mins, varoma, speed 1.

2. Add the honey or rice malt syrup, mix 30 seconds speed 3.

3. Remove the solids and add the coconut water, kombucha or water kefir (and optional camu camu).  Mix 10 seconds, speed 3. 

4. Now add your gelatin, mix 1 minute, temp 37, speed 3-4 or until the gelatin is dissolved.

Store

1. Store in an airtight container in the fridge or freezer.

Tip

1. If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.