It’s been too long between gummies recipes considering our Turmeric, Mango and Coconut Gummies recipe is the most googled recipe we have. If you haven’t checked it out, make sure you have a look here. You could easily get both flavours in the fridge and be stocked up on gummies for at least a week!
When this recipe was brewing in my brain, I was considering adding all kinds of fun things like Liposomal Vitamin C and Camu Camu Powder, which, if you have them on hand, absolutely do add them. But I wanted this to be an accessible, whole food recipe made with ingredients you already have at home and STILL boost your vitamin C intake.
Change of seasons always bring about runny noses, coughs and sore throats and it’s important to support your body as best you can BEFORE those things set in, especially if you are around people who are sick a lot. Increasing your daily vitamin C is a really good way to support your immune system and getting it from real food sources is perfect. Vitamin C also helps your body absorb iron so if you struggle with keeping your iron levels up, not having enough vitamin C in your diet could be the issue.
Gut issues are also a leading cause of sickness. If your gut isn’t happy, we usually see a snowball effect, which can be hard to come back from. Gelatin is a great healer of the gut. Adding it to your diet on a daily basis either in gummies or bone broths can be an easy way to help promote a health gut. The amino acids found in gelatin are anti-inflammatory which helps to heal any inflammation in your gut, helping increase digestive secretions and promote everything to function smoother. For more info, check out my original Turmeric, Mango and Coconut Gummies post.
Lucky for us all, gummies are particularly Insta-worthy so make sure you tag us in your creations and let’s get those immune systems on full alert.
Raspberry and Orange Vitamin C Gummies
Makes 10-15 depending on the size of your moulds
Paleo, GF, DF, RSF, High protein
Prep time + tidy up: 10 mins
Cook time: 4 hours fridge to set
1 cup fresh or frozen raspberries
1 cup plus 1/2 cup fresh or high quality bottled orange juice
1 tbsp maple syrup or honey
2 drops lemon essential oil and 2 drops orange essential oil. We use these essential oils.
In a bowl add 1/2 cup orange juice and sprinkle the gelatin over the top. Mix together a little and set aside to bloom*
In a saucepan over a medium heat, add the raspberries and the remainder of the orange juice and heat until just simmering, breaking up the raspberries. Remove from heat.
Taste and decide if you would like to add some sweetener. I like to keep these tangy.
Add your bloomed gelatin and whisk gently until it’s completely dissolved.
If you want to add essential oils, add them now, one drop at a time and taste them as you go. A little goes a long way. And please ensure they are suitable for internal use. If you’re unsure, please just send me an email!
Pour the liquid into moulds and place in the fridge to set. If you don’t have moulds (or don’t want to use them) just pour into a glass dish and once it’s set, remove and cut.
Tip: If you have fussy kids who don’t like pulp and seeds, you can run the liquid through a fine sieve before pouring into moulds to set in the fridge.
*To let gelatin bloom, means adding it to some water or whatever liquid you are using in the recipe. It will absorb the water and be easy to dissolve into the warm mixture without a grainy texture.
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