We grew up eating Jell-O® just like every other American kid, we liked Jigglers®, and our moms made wobbly molds filled with fruit. But what nobody ever told us until we were adults is that the very same substance that makes fruit and water stabilize into a gelatinous mass is also one of the substances that makes bone broths so nourishing and healing. Stick a chicken carcass or beef bones in a pot and simmer it with water for a few hours, and there’s a reason that what emerges helps you feel better—the cooking process helps the bones release gelatin, the gut-healing ingredient known to grandmothers for hundreds of years.
Being that we’re nearing the end of our cookbook deadlines, there have been too many pizza doughs and loaves of bread and sourdough crackers laying around for us to also find room for whole chickens in our diet, so our bone broths have been sorely lacking from our lives. Still though, even when we’re busy, there’s time to whip up a hot pot of tea and combine it with water and gelatin. The idea came to me while I was brewing probably my fifth cup of matcha tea this month: I knew you could make gelatin with fruit juice, so wouldn’t the same thing work with tea? And indeed, two batches later, I can tell you the answer is yes! It’s so easy! And when I grab a single serving to slurp in the kitchen or at my work desk, I’m also gaining the benefits of fresh mint (read more here) as well as matcha, which you may remember our mentioning in those naturally colored tricolor cookies last month and for which you may read a a lengthy look at the health benefits here.