# Components:
→ Black Currant Base
01 - 1 cup fresh or frozen black currants
02 - 1/3 cup water
03 - 2 tablespoons fresh lemon juice
→ Sweetener
04 - 3/4 cup granulated sugar
→ Gelatin
05 - 3 tablespoons unflavored powdered gelatin
06 - 1/3 cup cold water for blooming gelatin
→ Finishing
07 - 1/4 cup granulated sugar for coating, optional
# Method:
01 - Combine black currants and 1/3 cup water in a saucepan over medium heat. Simmer for 5 to 7 minutes until berries soften and begin to burst.
02 - Remove from heat and use a fine mesh strainer to press the mixture into a bowl, extracting juice and pulp while discarding skins and seeds. Yield approximately 2/3 cup puree.
03 - Stir lemon juice and sugar into the currant puree until sugar dissolves completely.
04 - Sprinkle gelatin over 1/3 cup cold water in a small bowl and let stand for 5 minutes to bloom.
05 - Return black currant mixture to saucepan over low heat. Add bloomed gelatin and stir continuously until completely dissolved, taking care not to boil.
06 - Pour mixture into silicone candy molds or a parchment-lined 8x8-inch pan. Tap gently to remove air bubbles.
07 - Refrigerate for at least 2 hours until fully set and firm.
08 - Remove gummies from molds or cut into squares if using a pan. Optionally toss gummies in granulated sugar to coat. Store in an airtight container in the refrigerator.
