Gelatin Gummies Cherry Lemon (Print-Friendly Version)
Chewy gelatin gummies featuring tart cherry, tangy lemon, and gentle sweetness—ideal for snacking anytime.
# Ingredients List:
→ Juice Base
01 -
240 ml tart cherry juice or cranberry juice
→ Gelling Agents
02 -
2 tablespoons (approximately 18 g) grass-fed gelatin powder
→ Sweeteners
03 -
15–30 ml raw honey or maple syrup
→ Flavor Components
04 -
1 teaspoon (5 ml) fresh lemon juice
→ Optional Additions
05 -
1 tablespoon (15 ml) corn syrup or honey for improved candy texture
06 -
¼ teaspoon (1.25 ml) citric acid for enhanced tanginess
# How to Make It:
01 -
Pour 120 ml of the juice into a mixing bowl. Evenly sprinkle the gelatin powder on top and let it stand for 5 minutes to hydrate and bloom.
02 -
Gently warm the remaining 120 ml juice in a saucepan over low heat until steaming but not boiling.
03 -
Whisk the hot juice into the bloomed gelatin mixture until the gelatin is completely dissolved and the liquid is smooth.
04 -
Stir in honey or maple syrup and fresh lemon juice. Mix until the sweetener is fully integrated and no lumps remain.
05 -
If desired, blend in corn syrup for enhanced texture or citric acid for added tanginess at this stage.
06 -
Pour the gelatin mixture into silicone molds. Refrigerate for at least 2 hours until set.
07 -
Carefully remove gummies from molds and allow to cure at room temperature for 24 to 48 hours to achieve a firmer, shelf-stable consistency.
# Extra Tips:
01 -
For softer gummies, use 1 tablespoon gelatin per cup of liquid; for firmer gummies, increase to 2 tablespoons. Avoid using raw pineapple or kiwi juice as enzymes prevent gelatin from setting.
02 -
For a lighter option, substitute water and cranberry juice for a low-calorie alternative.
03 -
Store gummies in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks.