Imperial Sugar
Dixie Crystals

Raspberry Pomegranate Gumdrops

Raspberry Pomegranate Gumdrops




  1. Soak 2 cups of frozen raspberries in 1/3 pomegranate juice and lemon juice until raspberries have thawed (about 2-4 hours).
  2. Pour through a sieve into a clean bowl and press so that raspberries release their juices.
  3. Line an 8 x 8 inch pan with tinfoil as neatly as you can and very lightly oil. (You can do it without oil it is just not easy to separate gumdrops from surface.)
  4. Pour 1/2 cup of juice into large bowl.
  5. Sprinkle gelatin over juice mixture, stir until completely combined then set aside.
  6. In a medium pot, combine water, sugar, and salt and stir while bringing to a boil. Stop stirring when it begins to boil and keep it at a boil for 5 minutes.
  7. Pour sugar mixture over the gelatin mixture and stir until it is smooth and all gelatin has dissolved.
  8. Pour into prepared pan, set aside overnight. Does not need to be refrigerated.
  9. Now cut into whatever shapes you want and roll in sugar. Let them set for a day or so to really form a gumdrop crust.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Carrie Fields @fieldsofcake.