These simple Strawberry Lemon Gummies really couldn’t be easier!
They’re packed with fruity-tangy flavor, but only use a handful of ingredients. Fresh or frozen strawberries, plenty of lemon juice for kick and a smidge of raw honey, all set up into deliciously jiggly gummy snacks courtesy of a few sprinkles of gelatin. Depending on the sweetness of your fruit, you can adjust the sweetener levels to taste.
(A note on gelatin: you want to make sure to use gelatin like this, not collagen. They’re not interchangeable! You want the stuff that will gel liquids, or else your gummies will never set. Or become gummies.)
To make them even quicker, I like to use a preservative free, ready-bottled lemon juice that I pick up at Costco. No squeezing citrus that way, huzzah! Then it’s just a case of whizzing up the strawberry mixture in the blender and giving everything a bit of a warm and whisk on the stove top. I let the gelatin bloom in the strawberry mixture first, then gently warm and whisk it all together.
I don’t worry about the few strawberry seeds that survive my blender, but if you wanted, you could strain the mixture through a fine mesh strainer before pouring it into molds or a baking dish to set. That’s totally optional, though. I don’t usually bother. (Although, if you were to sub the strawberries for raspberies, you’d want to make sure you strained those suckers out.)
I used this adorable daisy silicone mold to make about 16 two-bite strawberry lemon gummies. They’re a little on the large size, so you can choose whichever kind or size of mold that you like. If you don’t have any silicone molds, you can simply pour the warm mixture into the bottom of a baking dish. Once it has been chilled and set firmly, you can then cut it into squares or bite size pieces.
Looking for other gelatin or gummies recipes?
- Apple Pie Pudding
- Green Tea, Lemon & Ginger Gummies
- Hibiscus Gummies
- Pumpkin Pie Pudding
- Sour Watermelon Gummies
Strawberry Lemon Gummies
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: At least 16
- BLEND: Add the chopped strawberries, lemon juice & honey to a blender. Blend until liquid and smooth. Pour the strawberry mixture into a saucepan.
- BLOOM: Sprinkle the strawberry mixture with the gelatin. Let sit for a few minutes so that the gelatin can absorb some of the liquid.
- WARM: Place the saucepan on the stove top over low heat. Gently warm the strawberry mixture through: you don’t want it to get too hot, just warm enough to soften and melt the gelatin. Definitely no bubbling or boiling here! Whisk the mixture until all of the gelatin is incorporated into the liquid and the strawberry mixture is a smooth, thin liquid. Remove from the heat.
- STRAIN, optional: If your blender doesn’t pulverize the strawberry seeds well, you can strain them out by running the liquid through a fine mesh strainer, if you like. It’s definitely not necessary unless they bother you.
- POUR: If you are using silicone molds, place them on a baking sheet to keep them level. Divide the strawberry mixture between silicone mold shapes. If you don’t have molds, pour the mixture into a baking dish.
- CHILL: Transfer the baking tray or dish to the refrigerator. Chill until firm, at least 1 hour. If you used a mold, placing it into the freezer for 5 minutes or so makes it even easier to pop the gummies free. If you used a baking dish, cut the gummies into squares.
- STORE: Transfer the gummies to an airtight container. Keep in the fridge for up to 1 week. You can freeze these, but the texture is never as good once thawed, they become much chewier after a stay in the freezer!
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