Apple-Strawberry Matcha Gummies

Directions

1. Into a blender, add strawberries and blend until completely smooth.
2. In a small bowl, add lemon juice and sprinkle gelatin evenly over juice; stir thoroughly until there are no dry grains visible. Let sit for 5 minutes.
3. While gelatin blooms, in a small saucepan over low heat, combine puréed strawberries, cranberry powder and honey, stirring until combined. Heat purée enough to melt gelatin (about 120 degrees or more), but do not bring to a boil, which would denature the gelatin.
4. Add gelatin mixture to strawberry purée and stir until completely dissolved. Remove from heat and let cool for about 5 minutes.

1. Into a blender, add apples and water and blend until completely smooth. If needed for consistency, add up to 2 additional tablespoons water.
2. In a small bowl, add lemon juice and sprinkle gelatin evenly over juice; stir thoroughly until there are no dry grains visible. Let sit for 5 minutes.
3. While gelatin blooms, combine puréed apples, matcha powder and honey in a small saucepan over low heat, stirring until combined. As with the strawberry layer, heat purée enough to melt gelatin, but do not bring it to a boil.
4. Add gelatin mixture to apple puree, and stir until completely dissolved. Remove from heat and let cool for about 5 minutes.

1. Lightly spray silicon molds with oil or cooking spray. Use two droppers to fill molds at the same time (to create a two-toned effect), then place in refrigerator for 1 1/2 hours to set.
2. Remove from molds, place on a wire rack, and let sit for 8 hours or overnight. The gummies will shrink significantly and achieve more intense flavor and a chewy, gummy texture.
3. Once dried out overnight, place gummies in an airtight container and store in the refrigerator for up to 2 weeks.