Homemade Elderberry Immune Gummies
Whip up these simple elderberry gummies to support your family's immune system naturally. A delicious and easy way to get your daily dose of goodness!
- Prep10 min
- Cook3 min
- Total13 min
- DifficultyEasy
- Servings4
Looking for a natural way to help keep your family healthy, especially during cold and flu season? These homemade elderberry gummies are a fantastic option. They're packed with the goodness of elderberry syrup and are surprisingly easy to make right in your own kitchen.
Unlike store-bought options, you control the ingredients, ensuring a pure and beneficial treat for your little ones (and yourself!). They're a fun, tasty way to get a little immune support without any fuss.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pour the elderberry syrup into a small saucepan.
- Gradually sprinkle in the grass-fed gelatin while whisking continuously to prevent clumps.
- Add the honey (if using), acerola/camu powder (if using), bee pollen (if using), and salt (if using). Whisk everything together until well combined.
- Allow the mixture to sit undisturbed for 5 minutes.
- Place the saucepan over medium heat. Whisk constantly until the gelatin is completely dissolved. Be careful not to let the mixture boil or get too hot.
- Carefully pour the liquid mixture into silicone gummy molds or a shallow glass pan.
- Transfer the molds or pan to the refrigerator and let the gummies set fully, which typically takes 2-4 hours.
- Once firm, gently remove the gummies from their molds.
- Store the finished gummies in an airtight container in the refrigerator for up to two weeks.
💡 Tips
- If you don't have silicone molds, you can pour the mixture into a lightly greased glass pan and cut it into squares once set.
- Ensure your elderberry syrup is good quality and unsweetened if you want to control the sugar content better.
- For a firmer gummy, you can slightly increase the amount of gelatin, but be careful not to add too much or they may become too chewy.
Inspired by a recipe from Kitchen Stewardship