Recipe courtesy of Psychologies Magazine (June 2019) and taken from ‘The Beauty Chef Gut Guide’ by Carla Oates..

These gummies contain ingredients that help repair the lining of your gut.  Liquorice is rich in anti-inflammatory compounds that suppress pathogenic bacteria.  Paired with gelatin, rich in gut-healing amino acids, you have a remedial snack that tastes more like a childhood treat.

Makes 375ml

Ingredients :
340ml cold water
2 tblsp grass-fed powdered gelatin
1 tsp fennel seeds
1 star anise
240g fresh or frozen raspberries
2 liquorice root teabags
Stevia equivalent to 1 1/2 tsp of normal sugar

Step One : Pour 180ml of the water into a small bowl and sprinkle the gelatin over the surface in an even layer. Set aside for 10 minutes to bloom.

Step Two : In a medium saucepan, toast the fennel seeds and star anise over a low to medium heat for 30 seconds, or until fragrant. Pour in the remaining 160ml water, add the raspberries and bring to the boil. Decrease the heat and simmer for 2 minutes.

Step Three : Remove the pan from the heat, add the teabags and set aside to steep for 3 to 5 minutes. Remove the teabags, squeezing out all of the liquid, and discard.

Step Four : Add the gelatin mixture and Stevia to the hot raspberry liquid and stir until dissolved. Strain through a fine mesh sieve into a measuring jug, using a spoon to press the raspberry pulp to ensure you get all the juice out. Don’t scrape, as you don’t want to push too many of the seeds through. Top up the liquid with water to make 375ml, if necessary.

Step Five : Place ice-cube trays or silicon moulds onto small baking trays. Fill with the raspberry liquid. Refrigerate for al least 1 hour, or until completely set.

Step Six : To unmould, briefly dip the base of the ice-cube trays or moulds into boiling water. Using your fingertips, pull the gummies away from the edge of the moulds to release the seal, then invert onto a plate.

Step Seven : Store the gummies in an airtight container in the refrigerator for up to two weeks.