These sour gummy sweets do not keep well so I suggest making them a day or two before you want to use them. I made nice large ones as a treat but it you have a smaller silicone mould you can reduce the size and use them to decorate cupcakes, or serve for a children’s birthday party.
Is there anything you do that is so habitual you do it subconsciously? Mine is checking my watch during certain activities. For years I did not wear one as I had travelled to Australia and did not want to suffer from jetlag. I can tell you that taking it off for my trip worked like a charm. But, in 2015 I decided to get a fitness tracker. Not to see how many steps I was taking, but to monitor my sleep. I found the training side of it so useful that I upgraded in 2016 when we met Mark in Holland to go barging. During hard lock down I dropped my Polar Fitness Tracker and it stopped charging. I decided to upgrade to something that looked more like a watch than a utility tool. Enter the Polar Ignite, a round face watch, with lovely wrist straps.
Today’s inspirational recipe from Lavender and Lime ♥ Sour Gummy Sweets ♥ #LavenderAndLime Click To Tweet
I have bought two gem encrusted ones to wear when going out, at some expense. And I have been using the heart rate monitor to see if something my Doctor said had any bearing. But one Wednesday night at the end of November it stopped working. I am not sure what I was more upset about? The fact that my daily calorie count was not being calculated, or that my sleep was not being monitored. But what I discovered was how often I check my watch. And my wrist is not being helpful at all. When I bought the Ignite, the upgrade model became available a few months later which was a bit upsetting. And when mine stopped working, the newest one was expected some time in December. So I had to debate waiting and being watch free, or settling for the Ignite 2 and being able to tell time.
Click on the links for conversions and notes.
Sour Gummy Sweets
- 95 g puréed raspberries
- 40 mls water
- 15 mls lemon juice
- 12 g honey
- 12 g powdered gelatine
- Place the raspberries, water, lemon juice and honey into a small saucepan
- Whisk over a medium to low temperature until the honey dissolves
- When the mixture starts to simmer sprinkle the gelatine into the mixture, while whisking
- When the gelatine has dissolved remove from the heat and pass through a sieve into a jug
- Pour into silicone moulds and place into the fridge for 6 hours to set
- Use within a few days, storing them in an airtight container
View the previous posts on January 12:
- 2022: Schengen Visa
- 2020: The Warehouse
- 2018: Sephardic Challah
- 2015: Praline
- 2012: Chicken Curry
- 2011: Garam Masala