15 ml raw honey (optional, 15 ml or skip entirely for zero added sugar)🍯
20 g gelatin powder (about 3 tablespoons)🐖
50 ml cold water (for blooming the gelatin)
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Instructions:
Make the berry puree: Blend the berries in a blender until smooth or mush them with a spoon. Strain if you want a smooth texture (especially for raspberry seeds)
Gently warm the puree: Pour into a small saucepan with the lemon juice and optional honey. Heat gently on low–medium (do not boil)
Bloom the gelatin in a small bowl, mix gelatin powder with 50 ml cold water. Let sit for 5 minutes to thicken into a gel
Combine: Stir the bloomed gelatin into the warm berry mixture until completely dissolved
Pour into molds: Pour into silicone molds or a small container lined with parchment paper
Chill:Refrigerate for 1–2 hours until firm. Pop out or cut into bite-sized pieces