Instructions

1. Thaw the frozen raspberries. In a blender, puree the thawed raspberries with ⅓ cup of water.
2. Pour the raspberry mixture into a saucepan on the stove over medium heat. Add in the lemon juice and sweetener and whisk until combined.
3. Sprinkle the unflavored gelatin on top of the raspberry mixture, 1 Tbsp at a time. Whisk constantly so that there are no chunks.
4. Continue to cook over medium heat until the mixture is smooth, about 2 minutes. When the mixture is done, it’ll look glassy and smooth.
5. Place your gummy bear molds onto a cookie sheet. Using a dropper, fill the molds with the gummy bear mixture. Place the cookie sheet into the refrigerator and let it chill for 1 hour.
6. Remove the gummy bears from the molds and serve! Store leftovers in the refrigerator for up to 1 week.