No-sugar fruit gums & smoothie babies

If you have a Haribo addict living under your roof, try filling a sweet jar with these instead. Made purely with fruit purée and gelatine, they're a good rainy-day gimmick or school holiday project. If you like smoothies, make double quantities and use 200ml of your chosen smoothie mix to make smoothie babies as well. Use bendy silicone moulds like these or these, not ice cube trays or you might struggle to get the sweets out.  

Makes 12-15

200ml fruit purée
8 sheets of gelatine

Takes 15 minutes + setting

1.  Soak the gelatine leaves in cold water for 5 minutes. 

2. Meanwhile whizz up a handful of fruit in a food processor (try hulled strawberries, raspberries or mango). You can put it through a sieve, if you like, to remove any pips. Decant into a plastic measuring jug and measure 200ml precisely (save any extra for a second batch).

3. After 5 minutes, squeeze out any excess water from the gelatine and put in a little milk pan over a gentle heat until melted (a few minutes). Pour the melted gelatine into the fruit purée in your jug and stir to combine. 

4. Pour the mixture carefully from the jug into your moulds and put in the fridge until set (up to 30 minutes). Keep them in jars in the fridge for up to a week.

Smoothie babies

200ml of your chosen smoothie mix
8 sheets of gelatine

1. Follow the recipe as above using smoothie mix - our favourite is the St Clements smoothie mix. The resulting sweets may have a little more texture to them but we quite like that.