Rose Wine Gummies
Votes: 2
Time: 30 min.
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Transform your childhood favorite gummies into a sophisticated rosé-infused treat for adults. Mix them with strained strawberry puree, sugar syrup, and gelatin and pour into molds. Silicone rose-shaped candy molds work best for this treat, but you can use any molds you like. The gummies will set quickly in small molds, and in just a few minutes, you'll be enjoying your favorite summer drink in a chewy form. The gummies are very appealing, so be sure to keep them out of reach of children.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup sugar
- 1/4 cup chopped strawberries
- 0.5 cups of rose wine
- 1/4 cup unflavored powdered gelatin
- Special equipment: a fine sieve and 15 silicone rose-shaped candy molds
We recommend
Recipes with similar ingredients: sugar, strawberry, pink wine, gelatin
Cooking the dish according to the recipe:
- In a small saucepan, combine the sugar and 1/4 cup water over medium heat. Stir constantly, without letting the mixture boil, until the sugar dissolves, about 1 minute. Transfer to a blender along with the strawberries and puree until smooth.
- Pour the strawberry puree through a fine-mesh sieve back into the saucepan. Pour in the rosé wine, then add the gelatin. Bring to a gentle simmer (do not allow the mixture to boil vigorously) and cook, stirring constantly, until all the gelatin has dissolved, about 1 minute. If foam forms while stirring, skim it off and discard. Pour the mixture into a small measuring cup.
- Place the molds on a baking sheet and slowly fill each with the strawberry mixture to just below the top rim. Shake the molds gently to help the mixture settle to the bottom. Refrigerate until set, about 10 minutes. Store the marmalade at room temperature in an airtight container for up to 5 days.
Categories:
Similar recipes
