Sour Lemon Gummies

Name: Sour Lemon Gummies
Yield: 4 servings
Ingredients: Sour lemon gummies with a citric acid sugar shell.; Makes: about 30 gummies Time: 15 min active + 2 hours setting; 120 ml fresh lemon juice; 3½ tbsp unflavored gelatin powder; 2 tbsp honey; 2 tsp lemon zest (about 2 lemons); ½ tsp citric acid powder (for the mix); 1 tsp citric acid powder (for the coating); 1 tbsp granulated sugar (for the coating); Bloom the gelatin; Pour the lemon juice into a small saucepan. Sprinkle the gelatin evenly over the surface. Let it sit without stirring for 5 minutes to bloom.; Heat and dissolve; Place the saucepan over low heat. Stir continuously until the gelatin is fully dissolved, about 2–3 minutes. Do not boil.; Add flavor; Remove from heat. Stir in the honey, lemon zest, and ½ tsp citric acid.; Pour into molds; Pour through a fine mesh strainer into silicone gummy molds to catch the zest bits. If your son likes the zest texture, skip the strainer. Skim any surface foam with a spoon.; Set in the fridge; Refrigerate until completely firm, at least 2 hours.; Make the sour coating; Mix 1 tsp citric acid powder and 1 tbsp sugar in a small bowl.; Unmold and coat; Pop the gummies out of the molds. Toss them in the sour coating until evenly covered. Lay on parchment to dry for a few minutes, then serve or store in an airtight container in the fridge.; For an even more intense sour shell, go 50/50 citric acid to sugar in the coating. The sour will mellow slightly as the gummies set, so if the warm liquid tastes right, the finished gummy will be a touch milder. Store in the fridge up to two weeks — the coating may get tacky after a few days, so re-toss if needed.; Spice variation: Add 1–2 pinches of cayenne or sprinkle Tajín on the finished gummies for a chili-lemon version.

Imported from sour_lemon_gummies.docx

Serves 4snack

Servings4

Ingredients

Sour lemon gummies with a citric acid sugar shell.

Makes: about 30 gummies Time: 15 min active + 2 hours setting

120 ml fresh lemon juice

3½ tbsp unflavored gelatin powder

2 tbsp honey

2 tsp lemon zest (about 2 lemons)

½ tsp citric acid powder (for the mix)

1 tsp citric acid powder (for the coating)

1 tbsp granulated sugar (for the coating)

Bloom the gelatin

Pour the lemon juice into a small saucepan. Sprinkle the gelatin evenly over the surface. Let it sit without stirring for 5 minutes to bloom.

Heat and dissolve

Place the saucepan over low heat. Stir continuously until the gelatin is fully dissolved, about 2–3 minutes. Do not boil.

Add flavor

Remove from heat. Stir in the honey, lemon zest, and ½ tsp citric acid.

Pour into molds

Pour through a fine mesh strainer into silicone gummy molds to catch the zest bits. If your son likes the zest texture, skip the strainer. Skim any surface foam with a spoon.

Set in the fridge

Refrigerate until completely firm, at least 2 hours.

Make the sour coating

Mix 1 tsp citric acid powder and 1 tbsp sugar in a small bowl.

Unmold and coat

Pop the gummies out of the molds. Toss them in the sour coating until evenly covered. Lay on parchment to dry for a few minutes, then serve or store in an airtight container in the fridge.

For an even more intense sour shell, go 50/50 citric acid to sugar in the coating. The sour will mellow slightly as the gummies set, so if the warm liquid tastes right, the finished gummy will be a touch milder. Store in the fridge up to two weeks — the coating may get tacky after a few days, so re-toss if needed.

Spice variation: Add 1–2 pinches of cayenne or sprinkle Tajín on the finished gummies for a chili-lemon version.