Beat your sugar cravings with these homemade gummies sweetened only with fruit. Fresh ginger, pomegranate and turmeric add a burst of flavour with bonus anti-inflammatory benefits. Natural gelatin from pasture raised cows is great for digestion, joints, skin and hair.
Mischa and I returned this morning from a week spent in Cape Town, his hometown. Mountains are my favourite part of nature, and whenever I visit a new city I enjoy evaluating its mountains using Kristyn’s International Mountain Rating Scale. There are two possible ratings for a mountain under my system, ‘approved’ or ‘disapproved’. I’m pleased to announce that Cape Town’s Table Mountain received an easy approval. (Full disclosure, although my evaluation process is rigorous, I’ve yet to award a disapproval. Mountains are just so very good.)
Fun mountain fact: there is no universally accepted definition to differentiate a mountain from a hill. Basically whoever finds the landmass first and names it gets to decide. At the time of discovery I found this fact profoundly shocking, but since then, I’ve also found out that you can admit to sexual assault and still become President in a democratic election, so my definition of shocking has shifted somewhat.
It was my first visit to Cape Town, and our hosts planned an epic itinerary for us, ensuring we experienced the best food and drink the city has to offer. As seems to be the way whenever we leave home, overindulgence was the theme of the trip. While I wouldn’t swap a single bite of boerewors or sip of South African pinot, I am looking forward to getting back into my regular routine.
My sweet tooth is a force to be reckoned with, and it takes some effort to reign it back in after I’ve let it run wild for a week. My love for chocolate and candy runs deeps, and at least once a day I find myself craving a fix. These homemade gummies are my saving grace when I need to silence the sugar demon, and are a far healthier alternative to demolishing a packet of Percy Pigs.
The gummies can be made in an endless combination of flavours, and are a great way to use up fruit that is close to becoming overripe. The addition of anti-inflammatory superfoods like turmeric and ginger make them even healthier – just be prepared to have yellow fingers for a few days if you handle the fresh turmeric without gloves.
- This recipe uses Great Lakes unflavoured gelatin from pasture raised cows – available on Amazon here. Great Lakes do a couple of different kinds, but for gummies use the one in the orange container.
- You can substitute supermarket powdered gelatine or gelatine sheets, but follow the directions on the packaging for dissolving the gelatine before adding to the hot fruit.
- Experiment with different combinations of fruit. The basic ratio is 1 cup of fruit puree/juice to 3 tablespoons of gelatine dissolved in half a cup of water. Some of my favourites are strawberry & blueberry or pineapple, mango & ginger. Cooking times will vary depending on the fruit – you want it soft enough to purée. Seedless fruits don’t need straining through a sieve – you can just blend them until smooth.
- For zero waste, reserve the leftover bits after straining the fruit (pomegranate seeds etc.) and add to smoothies for a fibre boost.
- The miniature cookie cutters I have are available on Amazon here, but you can just as easily cut the set jelly into squares with a paring knife.
- 1/2 cup freshly boiled water
- 3 T gelatin powder
- 3/4 cup freshly squeezed orange juice
- Juice from one lime
- 1 inch fresh ginger peeled & grated
- 1/2 inch fresh turmeric root peeled & grated
- Seeds from one pomegranate
Pour the freshly boiled water into a wide dish - you want to ensure you have a large surface area to distribute the gelatin over.
Sprinkle the gelatin over the surface of the water one tablespoon at a time, stirring to dissolve between each addition. Set aside. (Don't worry if there's a few lumps at this stage)
Combine orange and lime juices, ginger, turmeric and pomegranate seeds in a small saucepan. Bring to the boil, then turn the heat down and simmer for 5-6 mins until the seeds begin to break down.
Remove from the heat and use a potato masher or similar to crush the seeds.
Strain the mixture through a fine mesh sieve, applying pressure with a spoon to extract all the juices from the ginger, turmeric and pomegranate seeds.
Pour the strained mixture back into the saucepan and bring to the boil. Add the gelatin mixture and stir until completely dissolved with no lumps.
Remove from the heat and leave to cool for 15 minutes before pouring into a flat based baking dish or tupperware container lined with clingfilm. Choose the size of your container based on the thickness you'd like your final gummies.
Leave to set in the fridge until firm (length of time will vary depending on thickness). When set, turn out onto a flat surface, peel off the clingfilm and slice into squares, or cut out shapes with cookie cutters.