Tart Grape Gummies
grape gummies
These homemade gummies are a nourishing twist on a childhood favorite. Instead of store-bought options filled with artificial colors and processed sugars, this version uses real fruit juice and high-quality gelatin to create a snack that supports your body on a deeper level.
Tart cherry juice lends a naturally tangy flavor, while grass-fed gelatin provides glycine—a powerful amino acid essential for connective tissue, skin elasticity, placental health, and fetal development. These gummies are especially soothing during pregnancy, when cravings for sour or chewy snacks can strike, and they may even support restful sleep thanks to the gentle sedative properties of tart cherries.
This is more than a treat—it’s a simple, functional food rooted in both nutritional science and Ayurvedic wisdom.
This recipe makes 15 gummies
Prep time: 5 minutes
Cook time: 5 minutes
Chill time: 30–45 minutes
INGREDIENTS
2 cups (500 ml) unsweetened dark grape juice (or cherry, or any other juice you like - each fruit has different qualities!)
3 tbsp grass-fed gelatin powder
1 tsp maple syrup (adjust to taste)
1 tsp vanilla extract
Optional: 1/2–1 tsp wild blueberry powder
Instructions
In a small saucepan, combine all ingredients and let sit for 5 minutes to allow the gelatin to bloom.
Heat over medium-low, stirring gently with a metal spoon until the gelatin is completely dissolved and the mixture is smooth.
Remove from heat and pour into silicone molds or a shallow glass dish.
Chill in the refrigerator for 30–45 minutes, or until set.
Cut into bite-sized pieces or use cookie cutters for fun shapes.
Store in an airtight container in the fridge for up to one week.
Glycine is a critical amino acid that supports the structure and function of skin, joints, blood vessels, connective tissue, and internal organs. During pregnancy, it helps support the growing uterus, placenta, and fetal development, and may help prevent certain complications and birth defects. Glycine-rich foods include bone broth, gelatin, collagen, lamb, duck, turkey, soy, and pumpkin.
Dark grape juice is a revered rasayana in Ayurvedic medicine—a rejuvenating tonic known to cool the body, soothe the nervous system, and restore vitality. It’s especially supportive during pregnancy and recovery periods, balancing Pitta and Vata energies while deeply nourishing the tissues.
Wild blueberries are packed with antioxidants—especially anthocyanins—that support brain development, reduce inflammation, and protect cells from oxidative stress. The powder form adds a boost of nutrients, color, and subtle natural sweetness, and it’s convenient and shelf-stable.
Please use maple syrup which is cooling and not honey in this recipe. In Ayurveda, honey is revered as a powerful natural medicine, but only when used correctly. One of the most important guidelines in Ayurvedic tradition is to never heat honey. When honey is exposed to high temperatures, especially above 40°C (104°F), it is believed to undergo a structural change that renders it difficult to digest and toxic to the body. This transformation leads to the formation of "ama"—a term in Ayurveda for undigested waste or toxic residue. Ama is considered the root cause of many diseases, as it clogs the body's subtle channels (srotas), disrupts digestion, and accumulates in tissues, leading to imbalance and inflammation. Heated honey is thought to lose its natural intelligence and instead form a sticky, glue-like substance that the body struggles to process. While modern science doesn’t yet confirm this exact mechanism, studies do show that heating honey degrades its enzymes and antioxidants, and may create compounds like hydroxymethylfurfural (HMF), which is toxic in high concentrations. To preserve its medicinal qualities, honey should only be consumed raw or stirred into liquids that are no warmer than body temperature. This preserves its natural enzymes, supports digestion, and aligns with how honey has been used therapeutically in Ayurveda for thousands of years.
For a vegan version, look no further…
Vegan Tart Grape Gummies
This recipe makes 15 gummies
Prep time: 5 minutes
Cook time: 5 minutes
Chill time: 30 minutes
A plant-based twist on a nourishing classic, these vegan gummies skip the animal gelatin and use agar-agar, a mineral-rich seaweed-based gelling agent that's naturally cooling and supportive of digestion—especially beneficial during pregnancy but it does not contain glycine.
Ingredients
2 cups (500 ml) unsweetened dark grape juice
2 tsp agar-agar powder (not flakes)
1 tsp maple syrup (adjust to taste)
1 tsp vanilla extract
Optional: 1/2–1 tsp wild blueberry powder
Instructions
In a small saucepan, whisk all ingredients together while still cold.
Bring to a gentle boil, then reduce to a simmer and cook for 2–3 minutes, whisking until agar dissolves completely.
Pour into silicone molds or a shallow glass dish. Agar sets quickly, so don’t wait.
Let cool at room temperature, then refrigerate for 20–30 minutes until firm.
Store in an airtight container in the fridge for up to one week
