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Homemade Hydrating Gels

Straight from Africa comes our next featured superfood, Baobab. Well, isn't that something that sounds like a made-up word, or an enunciation lesson! This Zimbabwean fruit is full of vitamin C (80%), manganese (6%), magnesium (10%), and fibre (7 grams) per 2 tablespoon serving. That combination of nutrients makes it perfect for a hot summer day. The balance of minerals is excellent to support the body's hydration, and keep the muscles from cramping up. Vitamin C will help the cells regenerate and protect from sun damage. The gentle fibre will keep the bowels regular give a full feeling, without causing the heaviness of dense carbohydrates.

This recipe is great to make for picky eaters, kids, and seniors, for an afternoon pick-me-up. For the athletes in your life, a perfect, light hydrator for long outdoor workouts. Even pop a few for an evening treat to refresh after a long day of outdoor activities!

So make batches of them to last the week for a kids parties, have them handy for those adventurous days, or on hand the morning after a few too many drinks (trust me on this one 😉). Whichever way you have it, I'm sure you will love this natural fruity treat. Enjoy!

What you'll need:

Small pot



Measuring spoons

Measuring cup

Silicone ice cube tray

Large container or baking pan



Pomona's pectin powder

Baobab powder- 2 tablespoons

Honey- ¼ cup

Optional: 1-2 tablespoons of lemon juice

Coconut oil- ¼ cup, melted **super important **


1. Prepare calcium powder from Pomona's pectin powder. 1/8 teaspoon calcium powder to 2 tablespoons of water in a container.

2. In a small pot, dissolve two tablespoons of Baobab powder into one cup of water. Add in 1 tsp of calcium water and the optional lemon juice if desired.

3. Turn on the stove and bring mixture to a full boil.

4. While you wait for the Baobab water to boil, combine in a bowl or measuring glass ¼ cup of honey and one teaspoon of pectin powder (found in Pomona's pectin powder box).

5. Once the Baobab water is at a full boil, add the honey and pectin mixture into the pot. Stir vigorously for 1-2 minutes.

6. Remove the pot from heat.

7. Coat the silicone ice cube tray with melted coconut oil. And here's why:

8. Pour liquid into the ice cube trays, place on top of baking pan or in a larger container, and chill in the freezer for 10-15 minutes.

9. Take the jellies out of the freezer. Remove any of the excess goop from the top of the tray.

10. Gently push the silicone tray from the backside to release the jellies from the insert, into a container.

11. Remove excess coconut oil if desired (either by peeling it off or pouring warm water over the tray.

12. Serve and enjoy!

Yields: 16 jellies

Some helpful hints (since there is excess calcium water to play around with):

- To make it vegan friendly, replace the raw honey with coconut sugar, or fruit syrups (agave, yacon, etc.).

- For kids with upset tummy's or nausea, make jelly with ginger and blackberry juice. Both appetizing and soothing!

- A combination of chamomile and cherry juice is a perfect blend to support an evening calm before bedtime.

So go off, play around, and create something delicious!


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