Homemade Ginger Gummies

Ginger gummies stacked on top of each other.

5 from 1 vote

These homemade gummies with ginger are easy to make with all-natural ingredients and honey to sweeten. Perfect for nausea or motion sickness, the flavor is similar to ginger ale.

Prep Time25

Cook Time10

Chill Time1

Total Time1 35

Course: Snack

Cuisine: American, Healthy

Diet: Gluten Free, Low Lactose

Servings: people

Author: Alicia

Ingredients

1.5 ounce fresh ginger root peeled (about a 2-inch piece)
1 1/4 cup filtered water
1 tablespoon honey
1 pinch cardamom
1/2 lemon, juiced (optional)
1 1/2 tablespoons gelatin powder Two 0.25-oz. packets

Instructions

Use a cheese grater to finely grate the ginger. Add it to a small pot with the filtered water. Bring to a low simmer and cook for 10 minutes. Let the mixture cool for 10 minutes.
Strain the liquid through a fine mesh strainer into a spouted measuring cup or pitcher. (A bowl works, too.) Discard the ginger pulp. Stir in the honey, cardamom, lemon (if using) and gelatin until completely dissolved. If the mixture doesn’t measure 1 cup, add warm water to reach 1 cup. You’ll need this amount to fill the mold.
Place a gummy mold on a small sheet pan or flat plate. (This helps transfer the mold full of liquid smoothly to the fridge.) Pour the ginger liquid into the mold. Use a bench scraper or silicone spatula to spread the liquid into all (or most) of the compartments of the mold.
Place the mold in the fridge for about 2 hours until the gummies have completely set and come out of the mold easily without breaking. Store gummies in the fridge for up to 5 days.

Notes

I used Knox Gelatine in recipe testing which is the most widely available in grocery stores. You can also find it online.
Square gummies are a little easier to spread the mixture into and release than other types. I used this mold.
Store homemade gummies at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
This recipe was made without lemon or lime juice, but adding a little acidity does brighten the flavor. You can do it either way!

Nutrition