RECIPE: Fruity Gummy Sweets

This recipe links to the post ‘Cleaning Up The Classics Part IVIMG_6314

  • 2 cups fresh juice (Tart Cherry Juice, Grapefruit, Apple & Rhubarb, Carrot & Ginger work particularly well)
  • 3 tbsp lemon or lime juice
  • 8 tbsp organic grass fed gelatine (I use this one)
  • optional: 1 cup puréed defrosted frozen berries
  1. Lightly grease or line a dish with coconut oil or cling film. If you would prefer to use shaped silicon moulds these are great but be sure to grease into the corners to make removal easy!
  2. Place your fruit juice in a small saucepan and heat gently on a low heat until warm and starting to simmer but not hot or boiling. If using the puréed fruit add at this point.
  3. Start sprinkling the gelatine over the juice mixture whilst vigorously whisking or using a hand blender (my method of choice). Continue doing this until all gelatine is incorporated and the mixture is smooth.
  4. If using the hand blender you may generate a bit of a foam, just spoon this off the top as it will cause your resulting sweets to become cloudy. Quickly pour your mix into molds or the lined tin and transfer to the fridge to set, this shouldn’t take longer than 45 minutes to an hour.
  5. Pop out of the moulds or lift out of the dish and cut into cubes.
  6. Store in the fridge for 2 weeks.

 

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