Gummies are one of my favorite snacks. They are easy to make, great for grab and go, and remind me of being a kid again. A win all around. These pomegranate gummies are one of my absolute favorite flavors and are in regular rotation at our house.
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Gummies are also great for those who like to experiment. Once you make a basic fruit recipe, it’s pretty easy to adapt it for any type of gummy you can imagine. I shoot for 1.5-2 cups of liquid and/or pureed fruit for every 4-6 tablespoons of gelatin. Just don’t use pineapple. It breaks down the collagen and will not set.
prep 15 mins
cook 45 mins
total 60 mins
yield 16 squares
3/4 cup of pomegranate juice
1/2 cup of water
juice of 1 lemon
2 TBS maple syrup or honey *optional
1/4 cup of Vital Proteins Gelatin (+ 2 TBS if using molds)
In a small pot combine pomegranate juice, water, lemon juice, and maple syrup over medium heat.
When the liquid warms slowly add gelatin, whisking continuously until well combined. Continue to whisk until gelatin is fully dissolved.
Pour into molds or a 8x8 glass dish or silicone pan. Refrigerate for 45 minutes or until set. Release from molds or cut into 16 even squares.
Keep refrigerated in an airtight container for 10-14 days.
Tips for Making Pomegranate Gummies
Use a high quality gelatin, especially if you don’t want to taste it. I prefer Vital Proteins Collagen Protein, but Great Lakes is a good option too. A tub of Vital Proteins lasts me months and is well worth the money. If you are using molds increase the gelatin by 2 TBS. This will help them release.
Silicone molds work best. If you have the harder plastic ones grease them with coconut oil prior to use.
Add your gelatin very slowly and whisk briskly to avoid clumping. Be patient and keep whisking. It’s a bit of a workout.
You may omit the maple syrup, but it does help balance the flavor.