Belvoir Sparkling Elderflower & Rose
St. Germain Liqueur
Unflavoured gelatine powder
Pink Food Colouring
Add the rosé wine and St. Germain to a saucepan and bring to a simmer on medium heat. Cook until reduced by about half, about 5 minutes then remove from heat.
In a separate bowl, whisk together the Belvoir Sparkling Elderflower and Rose and gelatine powder. Allow the gelatine to bloom and thicken for 5 minutes.
Add the sugar and thickened gelatine and Belvoir Sparkling Elderflower and Rose mixture to the saucepan and heat on medium-low. Whisk continuously while it simmers. Cook until the gelatine is fully dissolved and incorporated, about 5 minutes. The mixture will look like syrup. Remove from the heat and add 1 drop of pink food colouring, whisk to combine.
Use a squeeze bottle to evenly distribute the mixture into the gummy bear molds. Then refrigerator for a minimum of 90 minutes.
Carefully remove the rosé gummy bears from the mold and eat! Store in an airtight container in the refrigerator for up to 2 weeks.
Don’t forget to tag us in your bakes!