RUBESCENT Raspberry and Pomegranate Gummies

January 2018 Update: This was my very first attempt at sharing one of my gummies recipes way back in June 2014! Since then, they’ve become a bit of a signature item here at JFC. We’ve come a long way, Charlie Brown!

Gummies are both a great way to get some gut-healing goodness into your day and a way to feel as though you’re having a treat. I love them.

I’ve updated this recipe to make it taste even better than the original. I hope you enjoy these wee RUBESCENT gems as much as we do…

Don’t you wish you could take a single childhood memory and blow it up into a bubble and live inside it forever? – Sarah Addison Allen, Lost Lake

My first memory of gummy bears (or, in my case, the original Gummibärchen) is the packets that used to arrive as part of birthday or Christmas parcels from my Omi in Germany. She sent the best parcels…

Did you know the gummy bear originated in Germany?

Here’s a bit of trivia for you – Hans Riegel, a confectioner from Bonn, created the original Dancing Bear (Tanzbär) after being inspired by the trained bears seen at street festivities and markets in Europe through to the 19th century. Those poor bears. The original was much larger in form than its later successor, the wee Gold-Bear (Goldbär), which hit the market way back in 1967.

The traditional gummy bear is made from a mixture of sugar, glucose syrup, starch, flavouring, food colouring, citric acid, and gelatin. Clearly not the best option for those who are concerned about the levels of sugar, additives and preservatives they consume…

It’s the gelatin bit I’m interested in

Specifically, gelatin from grass-fed, pasture raised animals to ensure you are not exposing yourself to even more added hormones, pesticides and heavy metals.

But what is gelatin? Really, it is just a dehydrated powder made up of the bones, cartilage, collagen and minerals from cows (or pigs). It is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis.

I use the Vital Proteins Gelatin when making my gummies (or jelly or panna cotta) of any description. It is quite expensive, but one container lasts an awfully long time.

Homemade fruit gummies are ridiculously easy to make. And despite the conservatively cubed shape of my chosen molds, you can use cool and groovy shapes to make them more interesting, meaning kids love them, too. They are a great way to get some seriously healthy goodness into little people without having to resort to bribery! Gummies have similar benefits to bone broth – they sooth the gut.

GREAT if you’re on the Autoimmune Protocol, too.

All of which leads me to my (original) homemade gummies. While not sugar-free, they are small and you can add as much or as little sweetener as you like. And, as long as you don’t eat ten in one sitting (not advisable!), they will satisfy your sweet tooth in a healthy way.

My RUBESCENT Raspberry and Pomegranate Gummies are pretty simple, but you could always add vitamins – like Vitamin C – or probiotics (just make sure you add then probiotics after heating). I think next time, I may play around with some kefir or kombucha infused gummies. That way I’d get a double hit of gut-healing good stuff – gelatine and probiotics!

RUBESCENT Raspberry and Pomegranate Gummies

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

This recipe is 100% Autoimmune Protocol friendly
Makes 15-20 gummies

Author: Joanna Frankham

Recipe type: Sweets

Serves: 15-20

Ingredients

• 1 cup frozen raspberries
• 1 tablespoon maple syrup (or honey) + more to taste
• 1 cup + 1 tablespoon pomegranate juice
• 5 tablespoons powdered gelatin
• 1 tablespoon freshly squeezed lemon juice

Method

1. Pop raspberries, maple syrup and one tablespoon of pomegrate juice into a medium saucepan over a medium heat. Give it a good stir. When the fruit is fully defrosted, turn down the heat and simmer for a few minutes, about 3-4. Carefully transfer the coulis into the bowl of your blender or food processor.
2. Using the same saucepan, over a low heat, whisk your remaining pomegranate juice with the gelatin until fully dissolved. Carefully transfer to the bowl of your blender or food processor with the raspberry mixture.
3. Add lemon juice
4. Blend on high until pureed.
5. Pour into silicon molds or a baking dish.
6. Pop into the fridge to set, about 90 - 120 minutes.
7. Remove from silicon molds or cut into bite-sized pieces.

Notes

Gummies will keep stored in an airtight container in your fridge for up to two weeks

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More gut-healing gelatin recipes you may enjoy:

*just click on the pic’ to go directly to the recipe

E N J O Y !