Anti-Inflammatory Ginger Wine Gums

  • Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 20-25 wine gums 1x


Anti-Inflammatory Ginger Wine Gums made with Red Love Apples giving them a beautiful pink color <3 These Wine Gums are sweet and sour with some extra zing from the ginger. The flavors are a perfect combination and not overly sweet.


  • 1 Red Love Apple, 165 g (or other sour apple)
  • a little knob of ginger, 7 g
  • 4 tsp of gelatin (I use this one from Great Lakes)
  • 2 tbsp (Manuka) honey


  1. Juice the apple and the ginger. Note the Red Love Apples are quite sour, so if you can’t get your hands on those use another sour apple.
  2. Strain the apple/ginger juice into a small pot, sprinkle over the gelatin and let it “bloom”. Which is a fancy way to say: let the gelatin hydrate. See the picture tutorial above, to get an idea about this.
  3. While the gelatin blooms, get the rest of your ingredients and the molds ready. When the gelatin has bloomed, turn on the heat and slowly melt the gelatin/apple/ginger juice mix. Don’t let it boil. Stir it slowly, don’t over whisk it, as it foams rather easy.
  4. Once all of the gelatin has dissolved, take it off the heat. Let it cool slightly before adding the (Manuka) honey. Stir it gently, until it is all mixed well.
  5. Pour the gummy mix into the molds.
  6. Place the wine gums in the refrigerator for minimum an hour, before you remove them from the molds. They are now ready to be eaten. Enjoy ?


They stay good in the refrigerator for a couple of days, but remember to listen to your own threshold in terms of how fresh your food need to be. The longer they are kept, the harder the little wine gums get.