Frozen lemons and raspberries are staples in my freezer. They come in so handy — just like in this simple recipe for DIY raspberry fruit snacks!
What I love about making homemade fruit snacks is that it helps to get more nutrient dense and easily digestible fruit into the diet. Fruit snacks also use gelatin as a hardening tool which contains animal connective tissue, specifically protein that is high in the amino acid glycine that supports phase 2 detoxification in the liver. I love using gelatin (and collagen) in my recipes to help my readers and clients eat the “whole animal” and get the variety of nutrition nose to tail eating provides.
- Nut milk bag (optional —to strain raspberry seeds out, I recommend this step if you are making them for kids or someone with digestive issues.)
- Thaw frozen lemon and frozen raspberries (if not using fresh).
- Blend frozen raspberries and put puree through a strainer (I use this nut milk bag).
- In saucepan over medium-low heat combine raspberry puree, lemon juice, sugar and salt.
- Slowly add all the gelatin (stirring constantly) so that no clumping occurs. I recommend adding 1/2 tablespoon at a time while stirring constantly to avoid clumping.
- Bring to a boil, remove from heat and let cool for about 15-20 minutes.
- Grease silicon molds or a small pan with coconut oil. Pour gelatin mixture and let cool about 2 hours in the fridge until firmly set.
Gelatin is used in this recipe. Please note: if you have very poor digestion, you may have a hard time digesting gelatin. Also, slowly increase the intake of gelatin in your diet over many weeks or months. Adding too much too quickly can cause digestive upset, as gelatin is rich in glycine and fuels the detoxification process. Read more about gelatin here.