01 -
Combine raspberries and filtered water in a blender or food processor and blend until smooth. Allow raspberries to thaw if using frozen.
02 -
Pour the berry purée through a fine-mesh sieve over a bowl. Press with a spoon to extract juice and remove seeds for a smooth consistency.
03 -
Transfer the strained raspberry juice and fresh lemon juice into a medium saucepan.
04 -
Stir in honey or maple syrup and sea salt. If using, add magnesium citrate and potassium chloride at this stage.
05 -
Taste the liquid and add 1 to 2 tablespoons additional sweetener if desired, accounting for the slight dilution of sweetness from gelatin.
06 -
Sprinkle unflavored gelatin powder evenly over the mixture and let it sit for 3 to 5 minutes to allow the gelatin to bloom.
07 -
Warm the saucepan over low heat. Stir continuously until gelatin is completely dissolved and the mixture is smooth, without boiling.
08 -
Pour the liquid evenly into silicone candy molds or a lined baking pan. Tap gently to remove air bubbles.
09 -
Refrigerate for at least 2 hours, or until gummies are fully set and firm to the touch.
10 -
Gently remove gummies from molds. Garnish with lemon zest if desired and store refrigerated in an airtight container.