Raspberry Lemon Gummies

Ever wish you had something “sweet” that you could eat and not feel guilty about eating? I wish I didn’t have such a sweet tooth but I do and I am having to find ways of dealing with it in a healthy way. Back in the day, I used to eat Gummy Bears all the time but would have the worse stomach ache after eating them and would always eat the ENTIRE package (I had no self control). These gummies are the perfect alternative for gummy bears without all the added junk, food coloring, refined sugar and corn syrup, and chemicals.

You get this beautiful red color from the raspberries which are high in antioxidants and nutrients. The seeds in raspberries can be hard to digest so the fact that this recipe asks for you to discard the seeds should make these gummies even more enjoyable and chewy. If you see any “string” like texture, it is from the lemon pulp.

The lemon juice also adds such a tangy flavor and brings all the nutrients with it. When juicing your own lemons, you want to make sure they are organic lemons and you get out all the seeds. They can be hard to see but definitely get all these seeds out before pouring the juice into the mixture.

Also, using the monk fruit sweetener instead of refined sugar or even coconut sugar allows you to get that sweet flavor without it sending your blood levels through the roof! Monk fruit is a great sugar alternative and tastes delicious! You just replace it with a 1-1 correspondence. You will want to look at the ingredients before buying a brand to make sure there is no added maltodextrin or Sucralose. It should be nothing but monk fruit and possibly Erythritol. My favorite brand so far is Lakanto MonkFruit.

The stevia is an optional ingredient but it definitely adds more of a sweet flavor to the gummies without added a ton more sugar. It doesn’t take a lot of stevia to make a difference.

When using the molds, I used a silicon ice cube tray at first and this failed miserably! Half was silicon and half was plastic. The mixture got stuck and did not pop out easily. When I used the baking dish, this was very easy to do and did not need any molds. I did, however, buy some gummy bear candy molds so I will be using those in the future!

The last and KEY ingredient is the beef gelatin. The best product I have used to far is the Vital Proteins Unflavored Beef Gelatin. This product is great for so many reasons but especially when it comes to making homemade gummies! You will noticed when you add the gelatin to the pot, that the powder instantly becomes sticky and clumps together. This can be hard to get all the clumps out when stirring. Try and slowly mix the gelatin while using a whisk at the same time. This will help to ensure that it does not stick together and can get the clumps out easier.

If you try these out, I would love to know what you think of them & share them on your social media!

RASPBERRY LEMONADE PROTEIN GUMMIES

PREP TIME: 15 MINUTES

COOK TIME:  1 HOUR

TOTAL TIME:  1 HOUR, 15 MINUTES

SERVING SIZE: 1 GUMMY (60 GUMMIES TOTAL)

Ingredients:

1 cup frozen or fresh organic raspberries (I used frozen with no sugar added)

1/2 cup water

1/2 cup fresh squeezed lemon juice

1/4 cup Monk Fruit sweetener

5 drops of liquid stevia

1/4 cup Vital Proteins beef gelatin

Directions:

1. The first thing you want to do is combine the raspberries and water in a saucepan over medium heat. Bring the mixture to a boil and then mash the berries until it is combined well with the water. I used a wooden spatula.

2. Once it is combined well, slowly pour the mixture into a mesh strainer. Depending on the size of your strainer, you will need to do this in sections. I used a smaller, hand held strainer so I had to throw out the seeds a few times. Once you pour the mixture into a strainer, shake well until all the juice has passed through the mesh. Using a spoon, press down against the seeds to get as much juice out as you can. Throw away the seeds once finished.

3. Add the lemon juice to the mixture. Then add enough water until you have 2 cups of liquid. You will then pour the mixture back into the sauce pan and whisk in the monk fruit and gelatin until well combined. While you are doing this, have the stove on a simmer setting until all the gelatin has mixed well.

4. Pour the mixture into silicon candy molds or a 8×8 baking dish. Place the molds or dish into the refrigerator and let is cool for about 2 hours.If using a candy mold, just simply push the gummies out of the mold.

5. If using a baking dish, cut the gelatin mixture to the sizes you prefer and store in a sealed tight container for about a week in the refrigerator. I cut the mixture into smaller sizes to make about 60 gummies.