The thought of making my own gummy lollies always struck me intimidating. Like so many things, once I actually attempted it, nothing could be further from the truth.
I first saw this recipe a couple of months ago on Balanced Bites and immediately wanted to try it. First I had to source the grass-fed gelatin the recipe called for (thank you GPA Wholefoods). It arrived reasonably swiftly and I was good to go. This and that pushed my gummy making to the side but with a free Saturday afternoon I decided it was time to make it happen.
With the AFL Grand Final on in the back ground- well done Hawthorn- I got to work. The recipe was simple enough, and I simplified it further… down to only 3 ingredients (4 if you include a splash of water).
First up you need a cup of berries (I used raspberries), fresh or frozen- defrost them if they’re frozen- and a cup of fresh squeezed lemon juice.Once the berries are defrosted they get whizzed up with the lemon juice and look like this. That’s the gelatin that is pretty much invisible in the bowl on the left. Add gelatin to berry-lemon mixture, it’s on a medium heat.Whisk. Whisk. Whisk. You want all the gelatin dissolved. you can see some lumps here still, they did disappeared. Once all your gelatin is dissolved pour your mixture into something to set, I used a cake tin (I have no idea why this photo looks anaemic, apologies). From here it’s into the fridge for about half an hour.
Do what you please for the next half an hour… And then… grab that tray out and marvel at how good you are. Because you just made gummy worms! Of course you don’t have to cut them into worms, they can be little chunks if you prefer, or any shape you please (you can bet I’ll be getting some cookie cutters involved next time).
These weren’t as flavoursome as I was hoping. Next time I might try a berry combo and add some zest to liven them up. Overall though I am very pleased with how these babies turned out. And not a grain of refined sugar in sight!
Raspberry and lemon gummy worms (adapted from Balanced Bites)
1 cup berries fresh or defrosted from frozen
1 cup fresh squeezed lemon juice
5 tbsp grass-fed gelatin (the original recipe calls for 6, but apparently an Australian (metric) tbsp is 20ml as compared to a US one that is 15ml- don’t ask me why… it makes zero sense to me)
As mentioned next time I’ll be adding some zest too
1. Let your berries defrost if they’re frozen while you juice your lemons- I realised upon doing this that there is not a citrus juicer in my house, how is that possible? Doesn’t everyone have a citrus juicer? Not me evidently. One cup took about 8ish lemons, I still didn’t have quite enough so topped it up with a little water.
2. Put your berries and lemon juice into a blender or mini food processor thing, whatever you’ve got handy. Whizz it all up until you’re good and smooth with no obvious berry chunks left.
3. Pour your berry-lemon mix into a small saucepan over medium heat.
4. Add your gelatin and whisk, whisk, whisk. There will be lumps, but if you keep a-whiskin’ they’ll disappear eventually.
5. Once your gelatin has dissolved take it off the heat and pour into a ceramic dish or cake tin and stick it in the fridge for about 30 minutes.
6. It’ll be set but still a little jiggly, cut it however you please.