Gingerade Gelatin Gummies

16 Sep

gingeradeiconAs I have commented on before, I love gelatin-based gummies, but was growing rather tired of all of the purely fruity recipes out there. They are all very good, don’t get me wrong, but I have been enjoying experimenting with new combinations that are less sweet but still interesting.

I recently “stepped out of the cave,” so to speak, to indulge in some non-paleo ginger chew candies. I love ginger, and back before paleo I used to chow down on these things all the time, especially after I discovered that ginger helped mitigate some of my pre-menstrual migraine symptoms (although since going paleo I have had barely any migraine symptoms at all). I weaned myself off of them once I went paleo and absolved myself of excess sugar. I had almost forgotten about them until a friend offered me one a couple weeks ago. As I chewed it, enjoying the intense burst of ginger-y goodness, I wondered if there might be a way to get a similar experience from a gelatin-based treat.

What I came up with is not as chewy as those candies, but it still has a good burst of ginger flavor and—like my other recipe—is another less-sweet addition to the gelatin pantheon. My first batch of these was just ginger with some honey, but I found the flavor rather flat and unbalanced. I added the lemon/lime juice to help round out the flavor and evoke my favorite flavor of kombucha.

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INGREDIENTS

  • ~3 inch section of fresh ginger, organic if possible
  • 3 cups of water
  • 1/4 cup plain gelatin. I recommend Great Lakes brand gelatin, as their Kosher gelatin comes from grass-fed beef sources. Make sure to get the orange/red can, as the green can does not form a gel. If you’re not too picky or don’t want to commit to a full 1-lb can of gelatin, you can also get plain Knox gelatin at practically any grocery store.
  • 1/4 cup lemon and/or lime juice, fresh is possible (I was in a crunch for time so I had to cheat and use pre-bottled stuff)
  • 2-3 Tablespoons honey, or preferred sweetener to taste

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MATERIALS

  • Cheese grater
  • Cheese cloth and/or fine-mesh sieve
  • Small bowl

STEP 1: MAKE CONCENTRATED GINGER SOLUTION

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  • Grate the ginger using the largest of the holes on the cheese grater (you could also dice the ginger but I prefer grating it, it’s faster and you get better absorption of the flavor this way. It can be hard to filter, though, so if you grate it I really recommend using the cheese cloth). You should end up with about 1/2 cup grated ginger.

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  • Place the ginger in a saucepan with about 3 cups of water and bring to a boil. Simmer until the liquid is reduced by half.

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  • Strain the boiled ginger solution through the fine mesh sieve and/or cheese cloth. As you can see I prefer to use both. The nice thing about the cheese cloth is that you can also dump in the ginger bits and squeeze them out to extract even more ginger flavor (but be careful, it’s hot!)

STEP 2: ADD THE REST OF THE GELATIN MATERIALS

  • While the ginger solution is still hot, add the lemon/lime juice and sweetener. Taste and adjust to your liking.
  • Again, while the solution is still hot, slowly and carefully whisk in the gelatin.
  • Once the solution is complete, pour into your desired moulds and let cool in the fridge until it sets. This time I just poured my solution into baking pans and cut it into squares.gingerade7

Enjoy and play around with the recipe at will! If you don’t like lemon/lime, a little bit of good quality orange juice might make a nice addition as well. In my recipe, I want the ginger to be the star and the citrus tang just to be a sidekick, but if you want something more citrus-y check out the proportions recommended in Balanced Bites sour gummy recipe. She also includes zest from the lemons and limes, which I will probably experiment with next time I make this myself (after I get my lazy butt to the Mexican market to get some actual fresh lemons and limes).

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14 Responses to “Gingerade Gelatin Gummies”

  1. SrtaSoleada September 16, 2013 at 6:06 pm #

    Yes! This is just the recipe I’ve been looking for. The fruit-based gummies are hard for me to handle, but Gingeraid kombucha is the best. Can’t wait to try this!

    • Colleen September 17, 2013 at 4:27 pm #

      Awesome! Yeah just the 1/4 cup of citrus adds a little flavor but not too much juice. 🙂 Hope you enjoy it!

  2. Rely September 17, 2013 at 4:13 pm #

    immma try this recipe ASAP.
    GINGER IS MY FAVORITE OF ALL TIME!! OF!! ALL !! TIME!!!
    In the words of the wonderful Tracy Jordan, ‘I love it so much I want to take it out behind the middle school and get it pregnant’ ;D XP
    I’ve been dumping a shit ton of ginger in when I make your “horchata” gummies.
    also delicious.

    Thank you for this idea!!

    • Colleen September 17, 2013 at 4:26 pm #

      Nice! Adding the ginger to the coconut milk probably brings you closer to like a coconut-curry soup flavor of gummy. I experimented with that approach a little bit too, looking for a purely savory gummy, but wasn’t able to come up with anything I liked. Let me know if you do!

      Also if you need APPROXIMATELY ALL THE GINGER you can totally up the amount in this recipe for even more of a kick. 😉

  3. Jim September 18, 2013 at 12:19 am #

    I just ate half that jar of the coconut gummies you gave me. Could not help myself. 😀

    • Colleen September 18, 2013 at 10:20 am #

      DAMMIT JIM! 😛 Im gonna have to teach you how to make them yourself.

  4. hannah January 14, 2014 at 1:07 pm #

    These look great, but I’m a newbie with using gelatin and was thought it wasn’t supposed to be mixed with hot liquid? Just cold liquid first or something like that? Also does this make a gummy or more like jello?
    Thanks! Love the site

    • Colleen January 14, 2014 at 1:40 pm #

      Yes, a previous comment pointed out that “blooming” the gelatin in cold liquid first can help prevent lumps. However, this recipe does use *a lot* of gelatin, more so than the sprinkle-y little packets or tablespoons for most recipes, so I wonder whether the blooming method will work as well. I actually have yet to experiment, I’ve been so busy (and now am on a sugar detox anyway xP) but I will give it a try next time I make some and report back.

      It’s more like very, very firm jello. To get it truly gummy, like a candy, would probably require corn starch and other things the confectioners use. But this is just as satisfying to me!

      • hannah January 22, 2014 at 4:20 pm #

        Thank you so much! I made some of these for part of my sister’s “congratulations on reproducing” gift and kept a bunch for myself. I don’t know if it’s the crazy amount of ginger I was consuming (due to eating these) or something else but I had practically zero cramps, which is a huge improvement from almost passing out. Also, this is slightly random, but in my e-mail it said Corvidae responded. If this is so, Corvidae like the bird family?

      • Colleen January 22, 2014 at 4:35 pm #

        Awesome! 😀 Also, ha, whenever I sign a baby card in the office, I always write, “Congrats on the progeny!!” 😉

        Lol, yep! That’s a handle that I use on some of my other blogs, and unfortunately I can’t change the default name on this blog. So I just have to reply and then change it by hand. ;P

  5. hannah February 13, 2014 at 7:38 pm #

    ah ok I just had to ask because I work with corvids (education birds since they are both imprinted. A crow and raven).

    • Karen December 21, 2016 at 10:33 am #

      I’m trying these for the second time with raw ginger (blended the ginger with 1/2 cup water in the vitamix and then strained it out), Added it to 1 cup HOT water plus the lime. I am not expecting it to gel up, due to the raw ginger not allowing the gelatin to set (proteolytic), but had to try it for myself. Also had the thought of green tea/ginger/lime gummies.

      • Karen December 21, 2016 at 12:25 pm #

        Yes, it worked with the raw ginger. Very gingery flavored!

      • Corvidae December 23, 2016 at 12:17 pm #

        Awesome! So the raw ginger didn’t dissolve the gelatin? I hadn’t heard specifically that it does that (like pineapple does, because enzymes) so if it doesn’t then this would be great for extra ginger punch!

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