Ingredients
- 1 packet (7g) plain unflavored gelatin powder (Knox or equivalent)
- 2 cups 100% fruit juice (tart cherry, pomegranate, orange, or grape)
- ½ cup cold filtered water (for blooming)
- 1 teaspoon raw honey or pure maple syrup (optional)
- Optional: fresh fruit pieces, fresh mint, squeeze of lemon juice
Instructions
- Sprinkle gelatin powder evenly over cold water. Do not stir. Let bloom undisturbed for a full 5 minutes until thickened and spongy.
- Heat fruit juice over medium-low heat until steaming but not boiling (140–160°F). Add bloomed gelatin and whisk for 90 seconds until completely dissolved. Stir in honey if using. Add any fresh fruit to the mold at this stage.
- Pour mixture into a lightly greased glass dish or silicone mold. Cool at room temperature for 10 minutes, then refrigerate for 2–6 hours until fully set. Cut into squares and serve chilled. Start with 1–2 squares per day.
Notes
Plain gelatin is not interchangeable with collagen powder in this recipe — collagen will not gel. Always use 100% fruit juice and avoid fresh pineapple, kiwi, papaya, or mango (use pasteurized juice instead). Store up to 5 days in the refrigerator. Do not freeze.