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Recipes | 28 by Sam Wood
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Strawberry Delight Gummies

By Sarah Wilson

I Quit Sugar: Rosewater + Strawberry Gummies from Simplicious
Photo by: Ella Martin
  • 15 servings
  • Prep - 5 mins
    Cooking - 5 mins
  • Total - 10 mins
I Quit Sugar: Rosewater + Strawberry Gummies from Simplicious
Photo by: Ella Martin

These dainty strawberry + rosewater gummies are made from our Gut Lovin' Gelatin, giving these tasty snacks health-boosting qualities.  

Servings: 15
Preparation: 5 mins
Cooking: 5 mins

Ingredients

  • 3 1/2 tablespoons gelatin powder.
  • 1 teaspoon rosewater.
  • 1 cup strawberries.
  • 1/2 tablespoon rice malt syrup or 2 drops liquid stevia (optional).

Directions

1. Bloom the gelatin by stirring it into 1/3 cup cold water and rosewater until dissolved. Let it sit for 5 minutes; it will expand and become 'rubbery'.

2. Heat the strawberries and sweetener (if using) in a small saucepan until it's almost boiling and the fruit has softened.

3.Turn off the heat and add the bloomed gelatin (break the large blob into little blobby bits) and stir until dissolved, then use a stick blender to puree.

3. Pour into moulds or a 10 x 15 cm square glass dish (or similarly sized plastic one - I use a lunchbox). Cool a little then place in the fridge to set for 1 hour. Cut into squares. Store in the fridge in an airtight container for up to 1 week.


These dainty strawberry + rosewater gummies are made from our Gut Lovin' Gelatin, giving these tasty snacks health-boosting qualities.

Ingredients

  • 3 1/2 tablespoons gelatin powder.
  • 1 teaspoon rosewater.
  • 1 cup strawberries.
  • 1/2 tablespoon rice malt syrup or 2 drops liquid stevia (optional).

Directions

1. Bloom the gelatin by stirring it into 1/3 cup cold water and rosewater until dissolved. Let it sit for 5 minutes; it will expand and become 'rubbery'.

2. Heat the strawberries and sweetener (if using) in a small saucepan until it's almost boiling and the fruit has softened.

3.Turn off the heat and add the bloomed gelatin (break the large blob into little blobby bits) and stir until dissolved, then use a stick blender to puree.

3. Pour into moulds or a 10 x 15 cm square glass dish (or similarly sized plastic one - I use a lunchbox). Cool a little then place in the fridge to set for 1 hour. Cut into squares. Store in the fridge in an airtight container for up to 1 week.