Gummies are one of my favorite snacks. They are easy to make, great for grab and go, and remind me of being a kid again. A win all around. These pomegranate gummies are one of my absolute favorite flavors and are in regular rotation at our house.
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Gummies are also great for those who like to experiment. Once you make a basic fruit recipe, it’s pretty easy to adapt it for any type of gummy you can imagine. I shoot for 1.5-2 cups of liquid and/or pureed fruit for every 4-6 tablespoons of gelatin. Just don’t use pineapple. It breaks down the collagen and will not set.
Tips for Making Pomegranate Gummies
- Use a high quality gelatin, especially if you don’t want to taste it. I prefer Vital Proteins Collagen Protein, but Great Lakes is a good option too. A tub of Vital Proteins lasts me months and is well worth the money. For a great deal check out Thrive Market. The VP discount alone is worth the membership.
- If you are using molds increase the gelatin by 2 TBS. This will help them release.
- Silicone molds work best. If you have the harder plastic ones grease them with coconut oil prior to use.
- Add your gelatin very slowly and whisk briskly to avoid clumping. Be patient and keep whisking. It’s a bit of a workout.
- Parents: involve your kids! Gummies are a super kid friendly recipe and the use of molds adds to the fun. I used my favorite heart molds for this batch, but Amazon has tons of fun possibilities.
- You may omit the maple syrup, but it does help balance the flavor.
Pomegranate Gummies (AIP, Paleo, GF)
Yield 16 squares
- 3/4 cup of pomegranate juice
- 1/2 cup of water
- juice of 1 lemon
- 2 TBS maple syrup or honey *optional
- 1/4 cup of Vital Proteins Collagen Proteins (Gelatin) (+ 2 TBS if using molds)
- In a small pot combine pomegranate juice, water, lemon juice, and maple syrup over medium heat.
- When the liquid warms slowly add gelatin, whisking continuously until well combined. Continue to whisk until gelatin is fully dissolved.
- Pour into molds or a 8x8 glass dish or silicone pan. Refrigerate for 45 minutes or until set. Release from molds or cut into 16 even squares.
- Keep refrigerated in an airtight container for 10-14 days.
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