DIY Lemon Ginger Chews Recipe (Easy!)
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These DIY Lemon Ginger Chews blend sweet and spicy into one powerful candy! We love this easy homemade recipe because it’s fresh, and it’s perfect for cold season!
These DIY Lemon Ginger Chews are:
- delicious mix of sweet & spicy,
- super easy to make,
- can help with cough or colds,
- fresher than store-bought.
They also have no additives, preservatives, or food dyes!
Why Ginger?
Ginger contains anti-inflammatory, antibacterial, antiviral, and other healthful properties. It can help with digestion, upset stomach, gas or cramps, induce sweating, relieve nausea/motion sickness/morning sickness, and decrease inflammation.
I personally use them as cough drops! They’re so much better than store-bought and don’t leave a weird aftertaste (unless you don’t like ginger!).
Are ginger chews healthy?
Ginger has been used for centuries and is packed with nutrients and bioactive compounds that have been linked to help with everything from menstrual pain to mental health. These chews also contain lemon and honey which have been shown to be soothing when you have a cold.
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Are ginger chews good for weight loss?
Studies have found that ginger chews may be good for weight loss and individuals’ waist-hip ratio. For best results, we recommend exercising and following a balanced diet as well.
5 Ingredients You’ll Need
- 2 cups of warm water
- 1 inch knob of ginger
- 2 lemons
- 3 tbsp of honey
- 5 tbsp of unflavored gelatin
Note: These chews are very potent, and are more geared towards adults due to the ginger spice. If it’s too spicy, you can always cut down the ginger to create a milder chew.
How to Make DIY Lemon Ginger Chews
- Place gelatin in the warm water and let bloom for 5 minutes. This will help the chews set up well.
- While it’s blooming, juice the lemon and zest the peel.
- Place gelatin water and remaining ingredients into the blender, and blend on high for 1 minute or until very smooth.
- Strain out the ginger strands with a strainer and pour into a 8×8 tray that is lined with parchment paper and lightly sprayed with oil.
- Let set in the fridge for 3-4 hours. When you are ready to cut them, oil your knife and cut into 1- 1.5 inch squares.
- Keep in fridge
How to Consume
Ginger can be helpful in a variety of ways!
- To help your digestion, enjoy 1 chew before or after a meal.
- You may be able to sooth your cough with 1 chew as needed.
- For nausea, motion sickness, or just a stomach ache, we personally take 1-2 chews every few hours.
How to Store
You’ll want to store your homemade lemon ginger chews in a cool, dry place. They last a 2-3 weeks when stored correctly.
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Easy DIY Lemon Ginger Chews
These DIY Lemon Ginger Chews blend sweet and spicy into one powerful candy! We love this easy homemade recipe because it's fresh, and it's perfect for cold season!
Ingredients
- 2 cups of warm water
- 1 inch knob of ginger
- 2 lemons
- 3 tbsp of honey
- 5 tbsp of unflavored gelatin
Instructions
- Place gelatin in the warm water and let bloom for 5 minutes. This will help the chews set up well.
- While it's blooming, juice the lemon and zest the peel.
- Place gelatin water and remaining ingredients into the blender and blend on high for 1 minute or until very smooth. Strain out the ginger strands with a strainer and pour into a 8x8 tray that is lined with parchment paper and lightly sprayed with oil.
- Let set in the fridge for 3-4 hours. When you are ready to cut them oil your knife and cut into 1- 1.5 inch squares.
- Keep in fridge
Notes
These chews are very potent, and are more geared towards adults due to the ginger spice. If it's too spicy, you can always cut down the ginger to create a milder chew.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 3gProtein: 2g
Nutrition may not be accurate and is only an approximate.
nice to have a cup of tea with great thanks
It doesn’t really tell you what to do with the lemons other than to put them into the blender with every thing else. Do you peel them, cut them up, or just toss them in whole? Also, what if you don’t have a blender to use?
I’m so sorry it wasn’t clear. I’m updating the post now. You’ll want to juice the lemon and zest the peel. Then place it in the blender. I’d say you’d really need a blender. A food processor or mixer may would work in a pinch though!
Thank you!
I have tried this recipe twice and it does not get firm
Oh no!! I am so sorry!! Are you using gelatin or jello? You’ll want to use gelatin, and the time in the fridge may vary depending on how cold your fidge is. Do you think either of those things affected it?
I made this and it was worth all the work. I use gelatin quite often so I do recommend using a stick blender for easy cleaning. Gelatin is one of those foods that stick to everything so you’ll end up with most of your ingredients stuck to the sides of your blender, bowls, spoon instead. I boiled the heck out of my ginger then added it to the mix afterwards so now I have ginger bits in every bite. I stuck mine in the freezer so it can chill faster. So far so good. This recipe is a keeper.
We are so glad you liked them, and that they were worth making!! Thanks for letting us know!
I made this again. Second time in 3 days. I got sick to my stomach the day after my first batch and this really helped me. I buy ginger in bulk from Costco so This is going to be one recipe I’ll keep making for years.
Hi, is there any substitute for gelatin?
Jello may work, but you really need gelatin or a gelatin-type product to hold it together.
Hello there! I love this so much! But I am wondering… I am going on a cruise and I do tend to get motion sickness. I love that these are made with honey and not sugar. Any idea how to make these more shelf stable and not need refrigeration? Thanks so much!!
Hey Stacey! I’m not sure on how to make them not need to be refrigerated. Sorry! A store-bought option may be a better fit for the cruise. Sorry about that!
I tried these and they did not set up. I added 3 additional tbsp after them not setting up overnight and it did not help.
I followed the recipe to a T.