CHERRY LIME GUMMIES 🍒 Like Haribo Happy Cherries, but made with real cherries and way less sugar for our Better Than Store-Bought series! There are two essential steps to getting this recipe right. 1: Use a thermometer to make sure the fruit mixture isn’t too hot when you add the gelatin (otherwise they won’t set!). 2: Dry out your gummies overnight, otherwise they’ll have the texture of jello. Trust us on this one! Full recipe is available on our website: https://www.crowdedkitchen.com/homemade-cherry-gummies/ Cherry Layer (red portion) 180g tart cherries (~1 cup blended) 2 envelopes (14g or ~5 teaspoons) powdered gelatin 3 tablespoons lime juice 3 tablespoons honey Optional: Lime Layer (green portion) 90g green apple 1 tablespoon mint 2 tablespoons lime juice (goes in blender) 1 envelope (7g or ~2 ½ teaspoons) powdered gelatin 1 ½ tablespoon lime juice (goes in gelatin) 1 ½ tablespoon honey Make the Cherry Layer: If your cherries are frozen, defrost in the microwave for 45-60 seconds. Add cherries to blender and blend until completely smooth. In a small bowl, sprinkle gelatin evenly over lime juice, then stir thoroughly until there are no dry grains visible. Let sit for 5 minutes. While the gelatin blooms, combine cherry purée with honey in a small saucepan over low heat, and stir until combined. You want to heat the purée enough to melt the gelatin (>~120˚F), but you don't want to bring it to a boil, which will denature the gelatin. If the mixture is too hot when you add the gelatin, your gummies will not set properly. A thermometer is essential for getting this step right! Add gelatin and lime juice mixture to the fruit puree, and stir until it's completely dissolved. Remove pan from heat and let cool for about 5 minutes. Make the Lime Layer (optional): Add apple, mint, and 2 tablespoons of lime juice to a blender and blend until completely smooth. In a small container, sprinkle gelatin evenly over lime juice, then stir thoroughly until there are no dry grains visible. Let sit for 5 minutes. While the gelatin blooms, combine apple and mint purée with honey in a small saucepan over low heat, and stir until combined. You want to heat the purée enough to melt the gelatin (>~120˚F), but you don't want to bring it to a boil, which will denature the gelatin. Add gelatin and lime juice mixture to the fruit puree, and stir until it's completely dissolved. Remove pan from heat and let cool for about 5 minutes. Make the Gummies: Give your silicone molds a light spray with avocado oil or cooking spray. Use a dropper to fill up the fruit molds. Fill two droppers, one with cherry and one with apple, and at the same time fill the mold - red in the cherry shape and green in the stem/leaf shape. Filling them at the same time will help the colors from running together too much. Move the molds to your refrigerator. Refrigerate for an hour and a half to let them set up. Remove from the molds and place on a wire rack, and let sit for 8 hours or overnight. The gummies will shrink significantly and achieve a more intense flavor and a chewy, gummy texture. Ideally, place them in front of a fan or an area with good air flow to help them dry out faster. If your kitchen is very warm and/or humid, this may take quite a while or they may not set. If needed, you can let them dry out in the refrigerator. - @crowdedkitchen