Spring has sprung, and you know what that means — time to break out the rosé! People get so crazy about their pink drink this time of year that they'll even consume it in gummy form. Remember The Great Rosé Gummy Shortage of Summer 2016? I'm not letting that happen to me again. No, sir, this year, I'm making my own damn wine gummies.
Here's a recipe I adapted from one that I use to make juice-infused gummy bears for my kids. I bought the silicone molds from Amazon. Any refreshing rosé, like the 2015 Saia Palmela DOC, will do, but you can use any sweet or off-dry wine, really, like the 2015 Docheri California White Wine Blend. If you're going with a rosé, add a drop of red food coloring or beet juice to enhance that fun pink color.
3/4 cup wine
1/3 cup white sugar
1 box Knox unflavored gelatin (4 packets)
Heat the wine in a saucepan over low heat until hot but not boiling. Whisk in the sugar and gelatin until completely dissolved, about 1 minute. If a bubbly froth forms on the surface of the liquid, skim it off and discard. Let the mixture cool for about 5 minutes.
Using a dropper, transfer the liquid to your gummy bear molds. Refrigerate for 4 hours, then pop each bear out in one quick motion (don't pull them out slowly), and enjoy! To store, place the bears in an air-tight container and refrigerate.
They're almost too cute to eat ... almost, but not quite.