This week we played around with our Great Lakes Gelatin to make the most sophisticated gummy treats you’ve ever tasted. These bite-size strawberry basil snacks are perfect for a quick fix when your blood sugar is low, fuel before/during a workout, or to satisfy that sweet tooth with a healthy alternative. Plus their jiggly texture make them super fun to eat, so kids love em!
They couldn’t be easier to make and they’re loaded with health supporting nutrients. Strawberries are an excellent source of vitamin C and their high flavonoid content protects against inflammation, cancer, and heart disease. We added basil for a hit of freshness (+ bonus anti-cancer benefits) and lemon to bring out the sweetness and berry flavor of the strawberries.
The gelatin we used is derived from grass-fed beef. Yes, beef. Don’t be alarmed, it’s unflavored and your gummies will not taste like beef. Gelatin is an awesome source of collagen, the most abundant protein of the body. Collagen maintains the integrity of our tendons, ligaments, and cartilage. It also provides the support structure for our skin (buh-bye wrinkles) and blood vessels. This really just scratches the surface on the amazing characteristics and benefits of gelatin, so if your curiosity is piqued, I highly recommend you check out The Gelatin Secret to learn more about this superfood.
- 6 oz (about 7 whole) organic strawberries with tops removed
- 1 lemon juiced, yielding approximately ¼ cup
- 5 basil leaves
- 1 tablespoon raw, unrefined honey
- ¼ cup gelatin (we use this one)
- Put all ingredients except gelatin into high speed blender (we use this one)
- Blend on high for about 30 seconds until smooth
- Pour contents into small saucepan
- Heat saucepan on low until warm
- Slowly add ¼ cup gelatin powder while whisking
- Whisk until dissolved
- Transfer fruit and dissolved gelatin mixture to measuring cup with lip for easy pouring
- Pour into silicone mold (we use this one)
- Put molds into freezer for 20 minutes
- Pop out gummies from mold and store in fridge
Murray, Michael. The Encyclopedia of Healing Foods. New York: Atria Books, 2005. Print.
Murray, Michael. Encyclopedia of Nutritional Supplements. New York: Three Rivers Press, 1996. Print.