Cook the Strawberries: In a small saucepan, combine the strawberries and water. Cook over medium heat until the strawberries are soft and syrupy, about 5-7 minutes.
Blend: Use an immersion blender or regular blender to puree the mixture until smooth. Strain through a fine mesh sieve to remove seeds (optional).
Make the Gummy Mixture:
Combine Ingredients: Return the strawberry puree to the saucepan and add honey and lemon juice. Heat over low heat, stirring gently.
Add Gelatin: Gradually whisk in the gelatin powder, one tablespoon at a time, until fully dissolved. Avoid boiling to preserve the gelatin’s setting ability.
Pour into Molds: Transfer the mixture to silicone molds or a parchment-lined baking dish. Use a dropper for precision if working with small molds.
Set the Gummies:
Chill: Place the molds in the refrigerator and let the gummies set for at least 1-2 hours, or until firm.
Remove from Molds: Gently pop the gummies out of the molds or cut into bite-sized pieces if using a baking dish.
Add the Sour Coating:
Mix Coating: In a small bowl, combine the sugar and citric acid.
Coat Gummies: Toss the gummies in the sugar-citric acid mixture until evenly coated. Shake off excess.
Serving and Storage Tips
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