This weekend--Labor Day weekend in the US--might signal the unofficial end of summer, but the flavors of summer can continue year round with these Arnold Palmer-inspired gummies.
While lemonade & sweet tea can be consumed any time of the year, I find myself indulging in them more in the summer time than in the winter. Of course my methods for making said lemonade & tea have changed pretty drastically since I went AIP/Paleo--I’ve taught myself to drink “lemonade” with just filtered water + a generous splash of lemon juice, no sweetener, including the “allowed” ones like maple syrup and honey (high FODMAP alert). But when it comes to gummies, a little bit of sweetness is necessary to counteract the slight gelatin flavor.
I’ve been very intentional in my gelatin & collagen consumption since going low FODMAP in July to combat my stubborn case of SIBO. Collagen goes in my tea every morning. There’s almost always a batch of gelatin-rich gummies in the refrigerator, like my various test batches of this Arnold Palmer-inspired recipe. Barely sweetened panna cotta with low FODMAP berries (strawberries, raspberries, blueberries) is a regular occurrence.
Arnold Palmer Gummies
For the Tea...
1 large sachet of Rishi Tea Summer Lemon blend (each bag weighs around 8 g)
16 fl oz / 2 c Filtered Water
- Bring the water to a boil over high heat. Place the tea sachet into a large liquid measuring cup.
- Pour the boiling water over the tea sachet & allow to steep for 8 hours, first by cooling to room temperature & then placing the measuring cup in to the refrigerator.
Note: if you can’t find Rishi Lemon Ice Tea blend, peel a couple thin strips of peel only (no white pith) from a washed lemon & steep it with a couple black tea sachets & the hot water.
For the gummies
1 3/4 c Steeped Tea (see above)
1/4 c Lemon Juice
39 g / 2 Tbl Grade B Maple Syrup
28 g / 4 Tbl Pasture-Raised Gelatin (NOT collagen--collagen will not gel!)
a few drops of organic lemon essential oil, optional, or a couple strips of lemon peel (no pith)
- Mix the tea & lemon juice in a medium sauce pan. Whisk in the maple syrup. Sprinkle the gelatin over the liquid & allow to bloom for 5 minutes.
- Heat the pan over medium heat, whisking gently, until the gelatin completely melts.
- Remove from the heat & add the optional lemon oil, if desired.
- Pour the liquid into silicone molds (I used this silicone mold or into a large baking dish. (I usually transfer the mixture to a liquid measuring cup for ease of pouring).
- Refrigerate the molds for 2 hours, or until set. Gently pop the gummies out of the mold or cut them into squares.
- Store the gummies in the refrigerator.
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