Ingredients:
- 1 cup (150 grams) Fresh Strawberries, hulled and sliced
- 1/4 cup (60 ml) Cold Water (for purée)
- 5 Tablespoons (35 grams) Unflavored Gelatin Powder (high bloom)
- 1/2 cup (120 ml) Cold Water (for blooming)
- 1/4 cup (50 grams) Granulated Sugar
- 1 teaspoon (5 ml) Lemon Juice (freshly squeezed)
- 2 Tablespoons (30 ml) Honey or Light Corn Syrup (Optional)
Instructions:
- Prepare the Purée: Combine the sliced strawberries and 1/4 cup (60 ml) of cold water in a blender. Blend until completely smooth.
- Strain the Purée: Pass the strawberry mixture through a fine-mesh sieve set over a bowl, pressing gently with a spatula to extract all the liquid. Discard the solids and seeds.
- Bloom the Gelatin: Pour the 1/2 cup (120 ml) of cold water into a small bowl. Sprinkle the gelatin powder evenly over the cold water. Allow the mixture to sit undisturbed for 5–10 minutes until the powder absorbs the water and swells into a thick, spongy mass.
- Heat the Purée: Pour the strained strawberry liquid, granulated sugar, lemon juice, and honey/corn syrup (if using) into a small saucepan. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling.
- Incorporate the Gelatin: Add the bloomed gelatin mass to the warm strawberry mixture. Stir gently and continuously until the gelatin is completely dissolved and no granules remain. Do not boil the mixture.
- Fill the Moulds: Carefully pour the warm liquid mixture into the prepared silicone moulds or a parchment-lined baking dish.
- Chill: Transfer the filled moulds or baking dish to the refrigerator. Chill for a minimum of 2 hours, or until the Strawberry Gelatin Gummies are firm and non-sticky.
- Unmould and Store: Once fully set, gently pop the gummies out of the moulds or slice them into shapes. Store the finished gummies in an airtight container in the refrigerator for up to 10 days.