Gut-Healing Vitamin C Gummy Sweets Recipe
A great protein-rich addition to school lunch boxes with a vitamin C boost from the Acerola Cherry powder.
Equipment
- 1 Mixing Bowl
- 1 Saucepan
- 1 Whisk
- 1 Gummy Mold
Ingredients
- 2.5 tbsp grass-fed gelatine
- 160 ml naartjie (mandarin) juice freshly squeezed, split in half
- 2 tbsp raw honey
- 1 tbsp acerola cherry powder or camu camu powder
Instructions
- Place 80ml naartjie juice in a bowl with the gelatine powder and acerola powder. Stir to combine.
- Place the remaining 80ml naartjie juice in a saucepan and heat over low heat until hot (not simmering).
- Remove from the heat and stir in the honey.
- Pour the warm mixture into the cold mixture and whisk to melt all the gelatine.
- Place your gummy moulds onto a tray or plate.
- Spoon, or syringe, the mixture into the moulds one at a time.
- Place the gummies in the fridge to set.
- Once set, they will stay firm at room temperature (unless it is a very hot day) but are best stored in the fridge in a sealed container.
- They will last in the fridge for up to 2 weeks
Notes
When it comes to gummy flavours you are only limited by your imagination! You can use any freshly pressed fruit juice – besides pineapple juice that is. The digestive enzymes in pineapple juice prevent the gelatin from setting.
These gummies have a tart flavour due to the vitamin C powder. If your child is a fan of sour sweets, add an additional tablespoon of the powder or omit if you want sweet only gummies.
These are a great protein-rich addition to school lunch boxes! (Just make sure to include an ice-pack in the lunchbox bag as these will melt in warm weather)
(For non-South African folk… Naartjies are Mandarins )