The Prettiest Pineapple Hibiscus Raspberry Gellies

Sharing is good karma!

I’ve been making gellies every week for almost a year now. My favorite recipe I’ve ever concocted was the Matcha, Raw Milk and Pearl Powder gellies I made during autumn but these pineapple hibiscus raspberry gellies are giving the matcha gellies a run for their money. They’re just too pretty and delicious! Here’s my recipe for the prettiest pineapple hibiscus raspberry gellies:

As a reminder: I am not a doctor, nor do I claim to be! Any claims in this article about the prettiest pineapple hibiscus raspberry gellies based on my personal experience and research. Please read my full medical disclaimer before engaging with my content or anecdotes. Also, as a reminder, this post contains affiliate links to certain products and I may earn a small commission (at no extra cost to you!) if you make a purchase based off of my suggestions. 

I’m not going to waste your time telling you some long ass story about how I concocted this recipe or why it’s so incredibly important to me. The simple fact is that I love delicious, nutritious foods. And I really love making those foods beautiful.

And while I won’t waste your time with some long, drawn out post that has you scrolling for a few minutes before I actually get to the recipe.. I do want to share some of the benefits of gelatin. I make different gellies/gummies every week. There are heaps of health benefits to eating more gelatin and I broke them down below:

What You’ll Need:
•Small Stainless Steel or Ceramic non-stick Pot
•Silicone Food Grade Candy Molds
•Stainless steel whisk
•Mortar and Pestle

Here’s all the tools I use to make my gellies:

Ingredients:
•1 cup of (pasteurized) pineapple juice
•5-10 raspberries
•dried rose petals
•dried hibiscus petals
•bee pollen
•raw honey
•beef gelatin
•pearl powder (optional)

Here’s all the things that I use to make the prettiest pineapple hibiscus raspberry gellies (minus the fresh raspberries):

A few notes about the ingredients:

• I exclusively use this gelatin because it’s not only organic but also EU certified organic. I like to lean on EU certified organic products as much as possible. My reasoning for this is because the EU has much stricter guidelines for their organic products. This, logically, would lead me to believe that anything EU certified organic is a higher quality product.


• I’ve listed bee pollen and raw, unfiltered/unheated, honey above. However, I strongly believe in supporting local bee-keepers! If you have the time/resources, I highly suggest sourcing local bee products (honey, pollen, propolis, etc). Not only is this sustainable for the earth but it’s great to support our local communities.

• The pineapple juice must be pasteurized as fresh pineapple juice contains bromelain which is an enzyme that aids in the digestion of protein. The bromelain in fresh pineapple juice would “eat away” at the proteins in the gelatin and prevent it from forming. Discovering that the above listed pineapple juice works for gelatin gummies was actually a happy accident! I was making gellies one morning and thought I grabbed orange juice but pulled the pineapple juice out of the fridge. When I realized what I did I thought that it was going to be a disaster but I was pleasantly surprised when the gellies formed.

Instructions:
1⃝ First mix one cup of pineapple juice with 3-4 tablespoons of gelatin, 1 tablespoon of pearl powder and 2-3 tablespoons of raw honey. Mix well and allow the gelatin to “bloom”. It will create a thick consistency. Use more gelatin for a jigglier consistency and less gelatin for a “harder” consistency.

2⃝ While the gelatin is blooming – take the raspberries and mash them with the mortar and pestle.

3⃝ Next add the bloomed gelatin/juice blend into a stainless steel pot over a low heat and whisk, whisk, whisk. I don’t stop whisking until the consistency is liquid.

4⃝ Add mashed raspberries into the molds.

5⃝ Pour the liquid into silicone molds over the raspberries.

6⃝ Sprinkle the top of the gummies with bee pollen, hibiscus flowers and rose petals.

7⃝ Place the molds in the fridge to set – setting will take 30-120 minutes, depending on your molds.

8⃝ Remove from the molds, sit back and enjoy!

Also, as a reminder you can totally adapt this recipe however you’d like! While I personally believe that these are the prettiest pineapple hibiscus raspberry gellies, ever, you can definitely mix in other things (like collagen, for example). You can also take out the bee pollen, swap the flowers for other flowers – or omit them altogether. Have fun with it!

Sharing is good karma!

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *