Prep Time 10 mins
Set time 15 minutes in the freezer or 2 hours in fridge
2 x tbsp Manuka Egmont honey
2 tbsp gelatine
2 x teaspoon crushed ginger
1 cup freshly squeezed juice (suggested combination: ½ cup lemon juice, ¼ cup orange juice, ¼ cup grapefruit juice)
1 cup water
Make them fancy:
Freeze dried fruit of your choice
Firstly, get all your ingredients for your juice ready.
In a small saucepan set over medium low heat, whisk together juice and honey until combined together and take off the heat.
In a measuring jug, add your gelatine to 1/4 cup water, stir well and set aside for 4-6 minutes until it has combined.
Very slowly pour the gelatine mixture into your honey and juice mixture whisking the whole time until the mixture becomes syrup-like in texture.
From here, pour your mixture into silicon moulds or a lightly oiled 8×8-inch baking dish. If you are adding any extra ingredients, do so now. Gently place the edible flowers or freeze-dried fruit in the moulds with the mixture.
Freeze for 10-15 minutes or pop in the fridge to set which will take 2 hours.
Pop the gummies out of the moulds or slice into small bites if using a dish.
Store in an airtight container in the fridge for up to 1 week.