Best Rosé Wine Gummies Recipes

ROSé AND BERRY GUMMIES RECIPE BY TASTY

Steps:

• Heat wine in a microwave-safe container for 1 minute, or until hot.
• Mix sugar and gelatin into the wine and stir with a whisk until dissolved.
• Pour mixture into molds. Add fruit if desired.
• Refrigerate for 1 hour.
• Enjoy!

ROSé GUMMY BEARS RECIPE BY TASTY

Steps:

• Place 1 cup of rosé (240 ml) in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, about 5 minutes. Remove the pan from the heat.
• In a liquid measuring cup or small bowl, combine the gelatin powder and remaining rosé wine. Let sit for 5 minutes. The gelatin should give off a "blooming" effect, thickening the mixture.
• Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar and return the pan to medium-low heat, whisking continuously. Do not let the mixture boil. Cook until the gelatin is dissolved, about 5 minutes. The mixture should have a syrupy consistency, similar to maple syrup. Remove the pan from the heat. Add a drop of pink food coloring, if desired.
• Use a squeeze bottle, spouted measuring cup, or dropper to distribute the mixture into the gummy bear molds. If you don't have a gummy bear mold, pour the mixture into a parchment-lined, 8-inch (20 cm), square baking pan.
• Refrigerate for 90 minutes, or until set.
• Carefully pop the bears out of the molds or, if using a baking pan, cut into small squares with a pizza cutter.
• Store in airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

ROSé WINE GUMMIES

Steps:

• Combine sugar and 1/4 cup water in a small saucepan over medium heat. Stir constantly, without letting the mixture boil, until sugar has dissolved, about 1 minute. Transfer to a blender along with the strawberries and puree until smooth.
• Pour the strawberry puree, through a fine mesh strainer, back into the saucepan. Pour in the rosé wine then stir in the gelatin. Bring to a low simmer (take care not to let it boil) and cook, stirring constantly, until all the gelatin dissolves, about 1 minute. If any foam forms while stirring, then skim it off and discard. Pour the mixture into a small liquid measuring cup.
• Put your molds on a baking sheet, slowly fill each cup with the strawberry-rosé mixture until just below the top edge. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.