Dessert
64 squares
15 minutes
Tam Gilbert
2 cups Harry’s Berries, hulled and quartered
½ cup water
¼ cup lemon juice
¼ cup sugar
Pinch of salt
4 tablespoons unflavored gelatin (4 packets)
To rehydrate the gelatin put ½ cup water in a shallow glass bowl and sprinkle gelatin on top.
Line an 8 x 8-inch glass pan with plastic wrap. You can also use silicone molds in whatever shape you choose.
In a blender, blend strawberries with lemon juice until smooth. Strain juice through a fine-mesh sieve or cheesecloth to remove pulp and seeds. Transfer liquid to a medium pot and add sugar and salt. Warm mixture over low heat until the sugar dissolves.
Melt gelatin into a liquid. Use a double boiler or microwave on low heat in 10-second increments. Gelatin should be warm not hot. Once melted, pour gelatin into the juice mixture and mix.
Transfer liquid into the prepared pan (or molds) and allow to set in the fridge until firm, about 2 hours.
Once firm, unmold the gummies by lifting it out of the pan by holding the edges of the plastic wrap. Cut gummies into 1-inch squares. Store refrigerated for up to 1 week.
