The Beauty Chef’s berry and ginger immune-boosting jelly recipe

Plump your skin, and boost your gut and immune systems with this delicious recipe for berry, peppermint and ginger jelly from the Beauty Chef.

Combining our new IMMUNE FOOD™ Inner Beauty Support with digestive-boosting ginger and peppermint, these jellies are perfect for when you’re feeling a little under the weather.

They also contain blueberries and raspberries – both rich in skin-loving anthocyanins and vitamin C – so they double up as the ultimate skin-plumping treat!

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Berry, peppermint and ginger immune-boosting jelly

Serves 2

Ingredients

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

3 tsp finely grated ginger

2 cup filtered water

1 ½ tsp loose-leaf peppermint tea

1 tea bag

1 tbsp powdered grass-fed gelatin

1 tbsp raw or Manuka honey

2 tsp IMMUNE FOOD™ Inner Beauty Support

Canned coconut cream/milk or coconut yoghurt, to serve (optional)

Method

1. Lightly grease a 21cm x 10cm (base measurement) loaf tin and line the base and sides with plastic wrap or a silicon sheet, allowing extra to overhang which you will use to lift the jelly out of the tin when set.

2. Place the blueberries, raspberries, ginger and 1 ½ cups of the water in a small saucepan. Set over medium heat for 10-15 minutes, until water starts to simmer, and berries begin to soften and release their juices. Gently squash the berries with the back of a fork.

3. Add the peppermint tea and allow to steep for 5 minutes. Meanwhile, pour the remaining water into a small, wide heatproof bowl and sprinkle over the gelatin. Set aside for 5 minutes to bloom, or until softened.

4. Strain the berry liquid through a fine-mesh sieve into a jug or bowl. Using the back of a spoon, press the berries to extract all their juice, whilst ensuring none of the flesh or seeds pass through. Add the honey and stir to combine.

5. When the berry liquid is still warm/hot, add the softened gelatin and stir until melted.

5. When the liquid has cooled, transfer one quarter into a saucepan, add the softened gelatin and warm over low heat, until melted. Do not boil.

6. Pour the warm liquid back into the cold and stir to combine.

7. Once the berry liquid is at room temperature, add the IMMUNE FOOD™ powder and stir to combine.

8. Pour into the prepared tin. Refrigerate for 4 hours, or overnight, until set.

9. After it has set, use the plastic wrap or silicon sheet as handles to lift the jelly out of the tin. Trim the edges and cut into cubes.

10. Serve immediately as is, or with some coconut cream/milk or coconut yoghurt.

LOW-FODMAP OPTION: Replace ½ cup of the blueberries with strawberries. Swap the honey for pure maple syrup.