Ingredients
Method
- Bloom the gelatin: Scatter the gelatin powder evenly over the cold water in a small bowl. Let it rest for 5 minutes, until it forms a thick, sponge-like mass.
- Warm the liquid base: In a small pot, mix the elderberry syrup, fruit juice, and honey together. Heat over medium-low, stirring occasionally, until just warm (about 100 to 110°F). Do not allow it to come to a boil.
- Incorporate the gelatin: Take the pot off the stove. Drop in the bloomed gelatin and whisk gently until it is fully melted, about 1 to 2 minutes. If any foam forms on the surface, skim it off.
- Transfer to molds: Fill each silicone mold cavity using a dropper or a spouted measuring cup. Move quickly because the mixture will thicken as it cools.
- Chill and set: Set the filled molds on a baking sheet or flat tray and place in the refrigerator for at least 2 hours, or overnight if you prefer a firmer bite.
- Release the gummies: Press firmly on the bottom of each cavity to pop out the gummies. For any stubborn pieces, place the mold in the freezer for 5 minutes.
- Store properly: Keep the finished gummies in a sealed container, stacking them between parchment paper. Refrigerate for up to 2 to 3 weeks.
Nutrition
Notes
- For softer gummies, use 1/2 teaspoon less gelatin; for firmer ones, add 1/2 teaspoon more.
- Any fruit juice works, but pomegranate, cherry, grape, or apple are all tasty options.
- No silicone molds? Pour the mixture into a small baking dish, let it set, then cut into cubes.
- Skim the foam promptly to keep the gummies clear and uniform.
- Always keep these gummies refrigerated, especially if you use honey, which can ferment at room temperature.
- To make a vegan version, substitute the gelatin with agar agar and adjust the liquid ratio, but the texture will be softer.
- Serve as a fun after-school snack or post-workout bite, but remember they are a supplement to a balanced diet.