Ingredients:

  • 1 pound (454g) fresh strawberries, hulled and chopped
  • 1/2 cup (120 ml) water
  • 2 tablespoons (30ml) lemon juice
  • 3 tablespoons (25.5g) powdered gelatine
  • 1/2 cup (120 ml) cold water (for blooming gelatine)
  • 1/4 cup (50g) granulated sugar, plus more for coating (optional)
  • 1 tablespoon (15 ml) honey or corn syrup (optional, for extra chewiness)

Instructions:

  1. Blend strawberries, water, and lemon juice until smooth. Strain the puree through a fine-mesh sieve or cheesecloth to remove seeds and pulp.
  2. In a small bowl, sprinkle the gelatine over cold water. Let stand for 5-10 minutes until softened and bloomed.
  3. In a saucepan, heat the strained strawberry puree and sugar over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the bloomed gelatine and honey (if using) until completely dissolved.
  4. Carefully fill the gummy bear moulds with the mixture using an eyedropper or small spoon. Place the moulds on a baking sheet and chill in the refrigerator for at least 2-3 hours, or until firm.
  5. Gently unmould the gummy bears. Optionally, toss the gummy bears in granulated sugar for a sweet coating.