Ingredients
Scale
- 1 large, whole ginger root, chopped and peeled (about 38 grams)
- 1/3 cup freshly-squeezed lemon juice
- 20 mint leaves
- 2 cups water
- 3 Tbs unflavored grass-fed beef gelatin
- 1 Tbs plus 1 tsp raw honey
- 1 Tbs coconut oil, melted, for greasing
Instructions
- Grease a 8½x8½ (or 8×8) –inch baking dish with the melted coconut oil, and line the bottom of the dish with a square piece of parchment paper.
- Place all ingredients except the gelatin and honey in a medium-sized saucepan over medium heat.
- Heat the mixture until the mint leaves start turning brown, and the mixture reaches a boil. Let it boil for one minute, then remove from heat.
- Strain the mint, ginger, and pulp out of the mixture, and into a large heatproof bowl, of glass measuring cup.
- Whisk in the gelatin slowly, until there are no lumps. Stir in the honey, and let the mixture sit until it reaches room temperature.
- Pour it into the baking dish, and refrigerate for at least 2 hours, or until it jiggles, and is slightly firm to the touch.
- Cut the Jell-O into squares, and serve! Leftover squares should be stored in the fridge for up to three days (if they aren’t eaten before then!)