• ¼ cup Australian Gelatin
• ½ cup cold water (for blooming)
• 2 tbsp agave nectar or honey
• ⅞ cup boiling water (7 fl oz)
• 4 tbsp Collagen Beauty Watermelon Strawberry
• ½ tsp citric acid
• 5-6 silicone gummy bear molds
1. In a glass measuring cup or bowl, combine ¼ cup Australian Gelatin and ½ cup cold water to bloom for 5 minutes.
2. Add boiling water, agave nectar or honey, Collagen Beauty Watermelon Strawberry, and citric acid. Gently whisk until dissolved, skimming off any clumps or foam from the surface.
3. Using a dropper pipette or small spoon, fill gummy bear molds with the liquid (or set in batches).
4. Refrigerate for 1–2 hours until completely firm, then pop gummies out of molds.
1. Combine ¼ cup gelatin and ½ cup water to bloom.
2. Add boiling water, agave syrup, Collagen Beauty and citric acid, gently whisk, skim off any clumps or foam.
3. Using a dropper or spoon, add liquid to gummy moulds. Or set in batches.
4. Set in the fridge for 1-2 hours to set.
Sour Gummy Bears
with Australian Gelatin and Collagen Beauty Watermelon Strawberry
• ¼ cup Australian Gelatin
• ½ cup cold water (for blooming)
• 2 tbsp agave nectar or honey
• ⅞ cup boiling water (7 fl oz)
• 4 tbsp Collagen Beauty Watermelon Strawberry
• ½ tsp citric acid
• 5-6 silicone gummy bear molds
1. In a glass measuring cup or bowl, combine ¼ cup Australian Gelatin and ½ cup cold water to bloom for 5 minutes.
2. Add boiling water, agave nectar or honey, Collagen Beauty Watermelon Strawberry, and citric acid. Gently whisk until dissolved, skimming off any clumps or foam from the surface.
3. Using a dropper pipette or small spoon, fill gummy bear molds with the liquid (or set in batches).
4. Refrigerate for 1–2 hours until completely firm, then pop gummies out of molds.
1. Combine ¼ cup gelatin and ½ cup water to bloom.
2. Add boiling water, agave syrup, Collagen Beauty and citric acid, gently whisk, skim off any clumps or foam.
3. Using a dropper or spoon, add liquid to gummy moulds. Or set in batches.
