- Prep in 5 minutes (+ 1 hour setting time)
- Cook in 10 minutes
This recipe links to the post ‘Cleaning Up The Classics Part IV‘.
By using natural ingredients in these deliciously fruity gummy sweets, they actually become nourishing – how good is that?
It is up to you which juice you opt to use for your particular creations, I would suggest however that you choose something with a stronger, more acidic taste as otherwise the flavour may not come through particularly strongly. If you want to go for something like a fresh apple juice, substitute a 1/4 of the amount with something like lemon, lime, grapefruit or rhubarb to provide a bit more intensity. Pure vegetable juices or combinations with fruits also work really well!
- Surprisingly Simple
- Sugar Free
- Family Friendly
- Prep Ahead - Use Within 2 Weeks
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
optional: 1 cup puréed defrosted frozen berries
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!
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.
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.
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 moulds or the lined tin and transfer to the fridge to set, this shouldn’t take longer than 45 minutes to an hour.
Pop out of the moulds or lift out of the dish and cut into cubes.
Store in the fridge for 2 weeks.