Bloom the Gelatin: Pour 1 cup of the tart cherry juice into a mixing bowl. Slowly sprinkle the gelatin over the juice, whisking it in as you go. (This step is called "blooming" and it helps the gelatin hydrate and dissolve smoothly.) Make sure all the powder gets saturated by the liquid. Let this mixture sit for 5–10 minutes – it will thicken into a slurry as the gelatin absorbs the juice.
Heat the Juices: Meanwhile, pour the remaining 1½ cups of tart cherry juice and the lime juice into a saucepan. Stir in the 5 tablespoons of maple syrup. Warm the mixture over medium heat, stirring occasionally. Do not let it come to a boil – you want it hot but not bubbling, to preserve the nutrients and flavor.
Dissolve and Combine: Once the juice in the saucepan is hot, remove it from heat. Add the thickened gelatin mixture to the warm juice in the pan. Stir continuously until all the gelatin granules dissolve entirely and the liquid is smooth. (If needed, you can put the pan back on low heat for a minute or two, but avoid high heat or boiling.)
Mold and Set: Carefully pour the liquid into your preferred mold or baking dish. I usually use an 8x8 inch glass baking dish or these silicone molds. Transfer the dish to the refrigerator and let it chill for at least 4 hours (or overnight) until the gummies are firm.
Remove Gummies: If you used a baking dish, run a butter knife around the edges, then invert the slab onto a cutting board. Use a sharp knife to cut it into small squares (or use mini cookie cutters to make cute shapes).If you used silicone molds, simply pop the gummies out. Store the gummies in an airtight container in the fridge. They will keep for about 1–2 weeks (though in my house they disappear much sooner!).
Notes
Note: This recipe is for kids 4+ only. Do not use tart cherry juice for a baby or younger toddler. Tag me @thegentlenursery on Instagram if you make these tart cherry gummies!