i have never met a kid that didn’t love gummies.
as a kid i loooved them. i even hid them in a drawer to keep for a rainy day. i wouldn’t qualify as a hoarder in any way, though in my childhood gummy bears were the exception.
one holiday, my young cousin billy somehow sniffed them out. i swear i have no idea how. like a tracker beagle, he found them and ate every last one. my world had ended. i remember it like it was yesterday, the devastation of the loss of my gummy bear hoard.
when we lived in germany, the home country of the haribo brand, we were in heaven. (except that the germans pronounced them “goomies”, which i could never quite get used to.) they make so many types of gummy candies. not just the run-of-the-mill bears, but flamingos and fish and fruit-shapes and so many i didn’t even know what they were. but gummy candies, or licorice in particular, is NOT always gluten-free. the “rado” mixes contain licorice made with wheat and the rolled licorices also contain wheat. so… read the labels.
or make your own! this insures no gluten and no sugar-loading too.
they couldn’t be more simple. i wanted to make a little treat to give my kids and because of a lovely little summer cold, i figured the best combo would be honey, lemon, and lavender. while the texture is a little less jaw-tiring than the traditional gummies and a little more like a very firm jello, they are a great alternative and an easy recipe that your kiddos can even help make!
no more hoarding needed. now we can whip up a batch whenever we want. and i can’t wait to experiment with new flavors…
Lemon Lavender Gummies
- 1/3 cup water
- 3 tablespoons honey
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- 1/8 teaspoon culinary lavender crushed
- 3 1/4-ounce packets gelatin
- Combine water, honey, lemon zest, lemon juice, and crushed culinary lavender in a small sauce pan. Heat until just warm.
- Sprinkle packets of gelatin over top of warm lemon juice mixture; stir with a wire whisk until gelatin is dissolved, breaking up clumps if necessary.
- Carefully spoon mixture into silicone molds. Chill for 15 minutes or until set. Pop out of molds and serve. Store in a zip-top bag in refrigerator.