Life is sweet. When we get mired in the drudgery of everyday tasks or when it feels like life is at a standstill, it can be hard to remember all that is wonderful in this world.
However, no matter how tough things are now, eventually they will come right. As long as you remember that life is sweet, you’ll eventually find yourself in a place where doors are opening for you and your life is expanding. Just like life, these fruit snacks are simple and sweet. Some days life may feel complicated and overwhelming, but at its core, life is simple. Love as much as you can and experience as much joy as possible.
I spent months experimenting with different ways to make these fruit snacks, but this is the clear winner. I tried using only juice, and I also tried combining the gelatin with pectin and cornstarch. But, the blended fruit gives the best flavour and the best texture. The reason for dividing the mixture is to keep as much of the nutrients in the berries and raw honey intact as possible. However, heating half the mixture helps the gelatin to melt.
Mixed berry fruit snacks
Makes about 44 fruit snacks
1 cup frozen organic mixed berries*, defrosted
½ cup unsweetened berry juice**
2 tablespoons mild raw honey (or to taste)
pinch of artisanal salt, such as French gray or Himalayan pink
3 tablespoons grass-fed gelatin
*I use a blend of strawberries, blueberries, cherries, and raspberries.
**I’ve been using 100% blueberry juice, but you can use whatever suits your taste
Combine the defrosted berries and berry juice in a blender. Process on high until smooth. Pour half the mixture into a liquid measuring cup with a pour spout and pour the remaining half into a small saucepan. Put the saucepan on the stove over medium heat and bring to a boil. Meanwhile, stir the honey and salt into the mixture in the measuring cup. Sprinkle the gelatin over this mixture and stir until fully combined (a fork works best). Once the mixture on the stove reaches a boil, pour it into the measuring cup and stir until the gelatin is completely dissolved. Pour into a silicone mould and chill until firm, about two to four hours. (This mixture usually fills about 1¼ of my moulds). I find that using a baking sheet helps keep the mould level when transporting it in and out of the fridge. If you don't have a mould, pour the mixture into an 8x8 baking pan lined with wax paper. Once it’s firm you can cut it into squares or make shapes with a mini cookie cutter.
Meadow Linn is a chef and health and vitality coach who’s been passionate about good food since she was old enough to crawl into the cupboards. She is the founder of The Mystic Chef® training and the co-author of The Mystic Cookbook. www.MeadowLinn.com