Recipe: Peach and Rooibos Tea Fruit Gummies
The surefire way to make my toddler happy is to give her gummies. It doesn’t matter if they’re regular, organic, or even vitamin — if it’s in gummy form, she’ll eat it. She’s onto something, though, as I sometimes find myself sneaking one of her treats for myself and wondering why they’re always marketed to kids. Here’s a homemade gummy recipe with a tasty tea twist for grown-ups instead!
Peaches and honey are to thank for the incredible color and flavor of these gummies. Use ripe peaches if you happen to have them around, but frozen will also work. These gummies are set with gelatin, and while I admit they are really just firmer gelatin squares, they can sit at room temperature for a few hours and hold their shape just fine.
The fun twist in this recipe is steeping everything with rooibos tea, which has floral, vanilla flavors. Rooibos tea contains no caffeine, so these are kid-friendly, as my daughter can attest since she inhaled every batch I’ve made. I guess I do owe her for all of her gummies that I’ve eaten!
Peach-Rooibos Tea Fruit Gummies
Makes64 (1-inch) pieces
- 1 3/4 cups
- 3 packets
powdered gelatin (3/4 ounce total)
rooibos tea bags
- 8 ounces
(about 1 3/4 cups) frozen or fresh peach slices
- 1/3 cup
Line an 8x8-inch baking dish with parchment paper, making sure there is excess paper hanging off two of the sides; set aside.
Place 3/4 cup of the water in a large bowl or 4-cup measuring cup and sprinkle with the gelatin in an even layer; set it aside for the gelatin to bloom (it will thicken considerably).
Bring the remaining 1 cup of water to a boil in a medium saucepan over high heat. Remove the pan from the heat and add the tea bags. Let steep for 5 minutes. Remove and discard the tea bags, squeezing any excess liquid from the bags back into the pan.
Place the saucepan back over medium-high heat and add the peaches and honey. Cook, stirring occasionally, until the mixture comes to a boil and the peaches are tender. Immediately transfer the mixture to a blender and blend on high speed until smooth.
Pour the hot fruit purée over the gelatin mixture and let sit for 1 minute. Whisk together until the gelatin is dissolved, and then pour into the baking dish. Refrigerate uncovered until set, about 1 hour.
Lift the gummies out of the dish by the parchment and place on a cutting board. Cut into 1-inch cubes. Keep refrigerated or leave at room temperature for up to 4 hours.