Simple recipe for transforming elderberry juice into a yummy jello dessert lightly sweetened with only fruit. Helpful for immune support as prevention or to reduce cold/flu symptoms.
Pour elderberry juice into medium glass bowl. Mix in date syrup and blend well. If you are using fresh pressed elderberry juice, you MUST boil it on the stove for a few minutes to pasteurize it. Raw elderberry juice is a gastrointestinal risk.
Mix 4 Tbl boiling hot water with the gelatin powder. Stir until mixed and dissolved thoroughly and no lumps remain.
Pour gelatin water into the elderberry juice/date syrup mixture. Blend well.
Carefully fill the silicone candy molds 3/4 full with elderberry mixture. Each mold will hold about 1 tsp of the elderberry juice mixture.
*If you don't have candy molds, make the elderberry jello in one large bowl and then once set, scoop out jello shots one at a time with a melon baller.
Refrigerate for 4+ hours or overnight.
When set, pop the elderberry jello shots out of the molds one at a time as needed placing the mold back in the fridge after each use. Use 1-4 bites per day per child. 1 after each meal works very well.
I recommend California date syrup for this recipe as it is thinner and mixes better than date syrup from other parts of the world.
If you are using fresh pressed elderberry juice for this recipe, you must boil it for a few minutes first before making the jello. Raw elderberry juice is a gastrointestinal risk.
If using pasteurized commercial elderberry juice, the recipe works best when the juice is about room temperature when you blend in the date syrup and gelatin/water mixture. If the juice is cold right out of the refrigerator, sometimes little chucks of gelatin form in the jello, compromising the texture slightly.
Silicone candy molds are safe as they are not heated.