These homemade sour gummy bears are bursting with real fruit flavor and a delightful tangy kick. Made with just a few simple ingredients, they’re a healthier, chewy treat you can whip up in just 5 minutes. Perfect for satisfying sweet cravings without the guilt, they’re soft, juicy, and packed with vibrant, natural goodness.
Each bite offers a playful balance of sweetness and zesty sourness, with a texture that’s irresistibly bouncy and fun. Whether you’re making them for kids or indulging yourself, these gummies are a colorful, fruity escape. Plus, they’re customizable—use your favorite fruits to create a personalized candy experience that’s as unique as you are!
What You’ll Need for Homemade Sour Gummy Bears
- 1 cup (200g/7oz) frozen fruit, defrosted (strawberries, blueberries, raspberries, etc.)
- ⅓ cup (70g/3floz) water
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey (or agave for a vegan option)
- 4 teaspoons unflavored gelatin* (ensure it’s unflavored for best results)
- 1/2 cup (4oz/115g) sugar (icing or regular, for coating)
- 1-3 teaspoons citric acid (adjust to your preferred level of sourness)
How to Make Homemade Sour Gummy Bears
- Puree the fruit: In a food processor, blend the defrosted fruit until smooth.
- Combine ingredients: In a small saucepan over medium-low heat, mix the fruit puree, water, lemon juice, and honey. Stir with a whisk.
- Add gelatin: When the mixture comes to a simmer, gradually sprinkle in the gelatin while whisking constantly. Tip: Avoid dumping gelatin all at once to prevent clumps.
- Heat and melt: Continue heating over medium-low heat until the mixture simmers and the gelatin is completely melted. The texture will change from grainy to smooth and glassy.
- Strain: Remove from heat and pass the mixture through a sieve to remove any fruit bits or gelatin clumps. Skim off any bubbles with a spoon.
- Fill molds: Place a silicone gummy bear mold on a cookie sheet for stability. Pour the mixture into the molds and refrigerate for at least 6 hours.
- Remove gummies: Carefully pop the gummy bears out of the molds.
- Coat and store: Mix the sugar and citric acid, then toss the gummies in the mixture until well coated. Store in an airtight container at room temperature. Note: Do not refrigerate coated gummies, as they may become slimy.
Fun Flavor Variations to Try
Switch up the fruit puree to create different flavors! Try mango for a tropical twist, peach for a sweet treat, or even a mix of berries for a tangy combo. For a *citrusy kick*, use orange or lime juice instead of lemon. You can also experiment with adding a splash of vanilla extract or a pinch of cinnamon for extra depth.
Perfect Coating Tips for Extra Zing
For a *sour punch*, increase the citric acid to 3 teaspoons in the sugar coating. If you prefer a sweeter gummy, reduce it to 1 teaspoon. For a fun twist, mix in a pinch of flavored drink powder (like lemonade or berry) with the sugar and citric acid for a colorful, tangy coating.
Storage Tips to Keep Gummies Fresh
Store your gummy bears in an *airtight container* at room temperature to maintain their texture. Avoid refrigeration, as it can make them slimy. If they stick together, toss them in a bit of cornstarch or powdered sugar before storing. They’ll stay fresh for up to 2 weeks!
Time-Saving Tricks for Busy Makers
To speed up the process, use pre-made fruit puree instead of blending your own. You can also prepare the mixture the night before and let it set in the fridge overnight. For quicker setting, place the molds in the freezer for 1-2 hours instead of the fridge.
Essential Equipment for Gummy Success
A *silicone gummy bear mold* is a must for easy removal and perfect shapes. A fine-mesh sieve ensures a smooth texture by removing any fruit bits or gelatin clumps. A whisk and small saucepan are key for even heating and mixing. Don’t forget a toothpick for popping air bubbles!
Homemade Sour Gummy Bears (Real Fruit)
Ingredients
- 1 cup frozen fruit, defrosted (strawberries, blueberry, raspberry etc)
- ⅓ cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey (or agave)
- 4 teaspoons unflavored gelatin
- 1/2 cup sugar (icing or regular)
- 1-3 tsp citric acid
Instructions
- Puree the fruit in a food processor until smooth.
- Combine all ingredients except gelatin, sugar (for coating) and citric acid in a small saucepan over medium-low heat. Stir with a whisk.
- When it comes to a simmer gradually sprinkle and whisk the gelatin into the mixture, stirring constantly. (Avoid dumping gelatin into pan all at once, which will cause big globs of gelatin to remain in finished product.)
- Continue heating over medium-low heat until it comes to a simmer and all ingredients are well combined and gelatin is completely melted. (The mixture will change from a grainy, jelly-like consistency to a more glassy, smooth consistency when gelatin is all melted.)
- Take it off the heat and pass it through a sieve to remove any gelatin of fruit bits. If there are bubbles on top remove with a spoon.
- Place gummy bear mold on a cookie sheet (which makes it easier to move without spilling once filled). Pour mixture into silicone mold and place in the fridge for a minimum of 6 hours. Any air bubbles that appear just pop with a toothpick.
- Carefully pop gummy bears out of mold and store in an airtight container in the fridge. They will keep in the refrigerator for a few weeks.
- Mix together the sugar and citric acid and then toss in the gummies until well coated. Store in a container on the counter top. Do not place in the fridge as they will get slimy.
