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Lemon Ginger Fleur de Sel Energy Gel
Lemon Ginger Fleur de Sel Energy Gel

Lemon Ginger Fleur de Sel Energy Gel
A gastronomy-inspired natural energy gel blending French honey, maple syrup, zesty lemon, and warming ginger, finished with a touch of Fleur de Sel. Provides 29.7g of carbohydrates per serving.
Lemon Ginger Fleur de Sel Energy Gel
Ingredients:
1
Servings
  • 160
    g
     honey
  • 60
    g
     maple syrup
  • 1
    item
     lemon
  • 15
    g
     ginger
  • 40
    ml
     water
  • 2
    g
     sea salt
Preparation Time: 10 minutes
Lemon Ginger Fleur de Sel Energy Gel
Instructions:
  1. Finely grate the fresh ginger and squeeze the pulp through a fine mesh sieve or cheesecloth to extract exactly 15 ml of pure ginger juice.
  2. Squeeze the lemon to obtain 60 ml of fresh lemon juice, straining out any pulp or seeds to ensure a perfectly smooth gel texture.
  3. In a small mixing bowl, combine the honey, maple syrup, fresh lemon juice, ginger juice, and water.
  4. Add the Fleur de Sel to the mixture.
  5. Using a hand blender or a whisk, blend the mixture at low speed for 2 minutes until completely homogenous and the salt crystals are fully dissolved.
  6. Divide the mixture equally into 6 reusable soft gel flasks or silicone food pouches (approximately 56g per pouch).
  7. Seal the pouches tightly and store them in the refrigerator for up to 1 week, or freeze them if preparing well in advance.
  8. To carry on the bike, place the sealed pouches in your cycling jersey pockets for easy, mess-free access during your ride.
Nutrition Per Serving 337 g Per 100g
Energy 667.6 kcal 198 kcal
Protein 1 g 0.3 g
Fibre 0.5 g 0.1 g
Salt 2 g 0.6 g
Sugar 169 g 50.1 g
Carbohydrates 178.2 g 52.9 g
Fat 0.3 g 0.1 g
Environmental Per Serving 337 g Per 100g
CO2 0.4 kg 0.1 kg
Water 48.9 l 14.5 l
  • 160
    g
     honey
  • 60
    g
     maple syrup
  • 1
    item
     lemon
  • 15
    g
     ginger
  • 40
    ml
     water
  • 2
    g
     sea salt
1
Servings
0

Finely grate the fresh ginger and squeeze the pulp through a fine mesh sieve or cheesecloth to extract exactly 15 ml of pure ginger juice.

Squeeze the lemon to obtain 60 ml of fresh lemon juice, straining out any pulp or seeds to ensure a perfectly smooth gel texture.

In a small mixing bowl, combine the honey, maple syrup, fresh lemon juice, ginger juice, and water.

Add the Fleur de Sel to the mixture.

Using a hand blender or a whisk, blend the mixture at low speed for 2 minutes until completely homogenous and the salt crystals are fully dissolved.

Divide the mixture equally into 6 reusable soft gel flasks or silicone food pouches (approximately 56g per pouch).

Seal the pouches tightly and store them in the refrigerator for up to 1 week, or freeze them if preparing well in advance.

To carry on the bike, place the sealed pouches in your cycling jersey pockets for easy, mess-free access during your ride.

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