Scale
Ingredients
- 1 cup 100% watermelon juice
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1/4 cup gelatin
- 1 teaspoon citric acid (optional but recommended if you want a good sour flavor)
Instructions
- In small sauce pot heat watermelon juice, lemon juice and honey over medium low heat until starting to simmer.
- Working in small batches, sprinkle gelatin over warm juice and whisk until incorporated.
- Continue adding gelatin until all is mixed together; stir in citric acid. Reduce heat to low.
- Place silicone gummy molds on a baking sheet and carefully pour juice mixture into molds, use dropper if you wish. Be sure to remove air bubbles– see note below.
- For a quicker fill method, pour mixture into measuring cup with spout and slowly fill molds; remove any excess by using offset spatula and scraping across top of gummies in sweeping motion.
- Once molds are filled, place in freezer for 10 minutes until set. Remove gummies from molds and store in airtight container at room temperature for 1-2 days. Keep in refrigerator for longer shelf life.
Notes
I used 1 cup watermelon juice for pink chews and 3/4 watermelon juice + 1/4 concord grape juice for red chews.
Try to remove any air bubbles in when you pour mixture into molds by popping with finger or squeezing them back up into dropper. Using dropper will likely create more air bubbles. Although a little messier, the pour/spatula method requires less effort and will produce fewer air bubbles.