Central Maine 

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© 2019 by Kimbre Varney

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Elderberry Gummies

October 5, 2018

 

Fall is here and winter and cold season is quickly approaching. In our house this means adding in daily doses of immune boosters to help keep our family feeling well. In the past, we have made our own elderberry syrup and have experienced great benefits. We have noticed a difference in both the frequency of colds and the severity. This is due to the fact that elderberrys contain high levels of vitamins A and C, as well as a flavonoid and antioxidants.

I typically try to keep some made and frozen throughout the year for those instances when someone gets sick but this past year I started experimenting more once I discovered Kevita made an elderberry apple cider vinegar tonic. I branched out the last time I started feeling sick and didn't have already made syrup on hand and no local honey to make a new batch. I ended up making elderberry tea and loved it! This got me thinking about other ways to use elderberries and elderberry syrup. So, this lead me to where we are today.

In the colder seasons, especially now that we live in Maine, I attempt to give my kiddos a daily dose of elderberry syrup and probiotics. I wanted a fun new and exciting way to get my kids to consume their elderberry syrup so I decided to make gummies. What kids doesn't love those! 

 

These cold and  flu fighting gummies combine the immune boost from elderberry syrup with the gut benefits of gelatin for a healthy and delicious way to beat sickness. 

 

Ingredients: 

  • silicone or plastic mold ( I used the same one that I used last year to make my throat lozenges) 

  • 1-2 tsp coconut oil

  • 1/2 cup of elderberry syrup

  • 2 TBSP gelatin

  • 1/4 cup hot water 

Directions: 

  1. Grease the mold with coconut oil to prevent sticking.

  2. Place 2 TBSP of cooled elderberry syrup in a 2 cup measuring cup and whisk in the gelatin powder.

  3. Add the 1/4 cup of hot (not boiling) water and stir quickly until smooth.

  4. Add the rest of the elderberry syrup and whisk until smooth.

  5. Pour into molds and refrigerate until firm.

  6. Take them out of the mold and place them in an airtight container in the refrigerator. Place parchment paper between layers to prevent from sticking

 

 

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