Raspberry Lemonade Gummies
Chewy, tangy gummies made from real raspberries, fresh lemon juice and plenty of gelatin. Pour them into bear or heart molds; they set in an hour.
Nutrition per serving
10 gummies- Net carbs
- 1.5g
- Calories
- 35kcal
- Protein
- 5.3g
- Fat
- 0.2g
- Total carbs
- 11 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Strawberry: Ripe strawberries make sweeter, rosy-pink gummies with a softer tang.
- Blend and sieve the strawberries with the water exactly as for raspberries; you will have slightly more purée, which is fine.
Sour lemon: All lemon, with fresh zest, for pucker-up sour gummies that taste like lemon drops.
- Skip the blending: stir the water, all the lemon juice, the zest and all the allulose together in the saucepan, then bloom and dissolve the gelatin as written. Strain out the zest before filling the molds if you want clear gummies.
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1 cup raspberriesleave out - Also add
Estimated cost $7.00 for 6 servings ($1.17 each) · how we estimate
Instructions
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Blend the raspberries and water until smooth, then press through a fine sieve into a small saucepan to remove the seeds. You should have about ¾ cup of purée.
-
Stir in the lemon juice and allulose. Sprinkle the gelatin evenly over the surface and leave it for 5 minutes, without stirring, until it looks spongy.
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Set the pan over low heat and stir gently for 3–5 minutes, until the gelatin and allulose have dissolved completely and no grains cling to the spoon. Do not let it boil, which weakens the set.
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Skim off any foam. Set silicone gummy molds on a tray and fill them with a dropper or a small spouted cup.
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Refrigerate about 1 hour (or freeze 15 minutes) until firm, then pop the gummies out of the molds.
Tips for success
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For a chewier, store-bought texture, spread the unmolded gummies on a rack and leave them uncovered in the fridge for 1–2 days to dry out slightly. - Allulose stays dissolved; erythritol tends to recrystallize into a white crust on the gummies.
- Gelatin comes from animals, so these are not vegetarian. Agar sets firm but brittle and will not give a gummy chew.
Nice to have, not needed
- Silicone gummy molds give the classic shape — without them, set the mixture in a small parchment-lined container and cut it into cubes.
- A dropper fills small molds fast and cleanly; a small spouted measuring cup works too.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold, straight from the fridge.
Prep tip: Pack them with an ice pack if you take them out for the day — they turn soft and sticky in the heat.
Refrigerate in an airtight container up to 2 weeks. They soften and turn sticky if left in a warm room.
Variations
2 variations, each with its own ingredients and macrosStrawberry
FlavorRipe strawberries make sweeter, rosy-pink gummies with a softer tang.
- raspberries → strawberries
1.8 g net · 32 kcal · 5.2 g protein · 0.1 g fat · ≈$0.95 per serving (+0.3 g net carbs vs the original)
Sour lemon
FlavorAll lemon, with fresh zest, for pucker-up sour gummies that taste like lemon drops.
- + ¼ cup extra fresh lemon juice
- + ¼ cup extra water
- + 2 tbsp extra allulose
- + 2 tsp lemon zest
- no raspberries
1 g net · 28 kcal · 5.1 g protein · 0 g fat · ≈$0.98 per serving (−0.5 g net carbs vs the original)
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