Elderberry Gummies Recipe
Y’all, I’m not even kidding when I say I’m addicted to these babies. I tell people I have to hide them from the kids, but really it’s more so me! People have been begging me to ship them and as much as I’d love to, I just don’t think they’ll make it. They’re super juicy and perishable so you only get about a week. They need to stay in the fridge and don;t like sudden temperature changes. If you’re not local, it’s really best to make your own. Here’s the link to order if you’re local.
I’m going to share the recipe that I love best, but you don;t have to add in the fresh juices if you you don;t have it on hand. I’ll tell you though, it is super simple. I just squeeze in the juice by hand, and it makes all the difference! Something about the citrus takes the bitter edge off of the elderberries. Plus it makes them so incredibly yum!
The recipe calls for one cup of elderberry syrup. If you’re buying these off the shelf it can cost around $25 – $30 for 8 ounces. (ouch!)
If you’re thrifty like us, you might want to check out our Elderberry Syrup DIY Kits with Brew Bags that’ll make TWICE THAT MUCH at a fraction of the cost!
It has all of my favorite culinary additions , including orange zest and mineral salt to really help these flavors pop!
Before I share the recipe,
let’s first cover a few topics that’ll save you some grief.
Molds. You want to use flexible molds, like you find at craft stores, where you can help push the gummies out once they’re done.
Sweetener. If you choose a sticky liquid sweetener like honey, you’ll want to use coconut oil to lube up your molds first. Also, briefly pop them in the freezer just before you push them out. **I’ve never had maple syrup stick o need any help holding their shape.
Citrus Elderberry Gummies Recipe with Tart Cherry
1 cup of Elderberry Syrup
1/4 – 1/2 cup maple syrup *if using unsweetened syrup — totally optional;
1/2 cup of hot water, just before boiling
freshly squeezed juice from half an orange
freshly squeezed juice form half a lime
1/4 cup gelatin one
tablesppon tart cherry juice
pinch of mineral salt
METHOD:
Place 1 cup of elderberry syrup in a small saucepan and bring to medium heat.
Add remaining ingredients and let simmer to reduce the fresh juices into a thicker liquid. About ten minutes.
Set in refrigerator until cool.
Place 1/2 cup of COOLED elderberry syrup in a mixing bowl and quickly whisk in gelatin. Work fast!
Whisk in the hot water until gelatin seems smooth and no lumps.
Stir in the remaining elderberry syrup until totally smooth. Working quickly.
Pour into flexible silicon molds and let set in refrigerator for two hours. Quick tip: Cut your time in half by putting in the freezer for the first twenty minutes!
Pop them out of molds and store in an airtight container in the refrigerator They’ll last for about 7 days. .
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