Rosé gummies

Directions

1. Line an eight inch square baking pan with aluminum foil, dull side up, so that it hangs over the sides of the pan and set aside.
2. Pour one cup of the rosé into a small saucepan and bring it to a gentle simmer over medium heat. Cook the rosé until it has reduced by half, about five to six minutes. Remove the reduced rosé from the heat and allow it to cool slightly while you bloom the gelatin.
3. To bloom the gelatin, pour the remaining cup of rosé into a shallow dish. Evenly sprinkle the powdered gelatin over the entire surface of the rosé so that all of the gelatin powder is wet. Allow this to sit undisturbed for about five minutes to “bloom” the gelatin. After five minutes, the gelatin should have soaked up all of the wine and the mixture should be very thick.
4. Pour the sugar into the reduced rosé and stir in the gelatin mixture. Return the pan to medium-low heat and bring the mixture just to a gentle simmer, stirring constantly, to dissolve the sugar and gelatin. Once completely dissolved, remove the pan from the heat, stir in a drop or two of the food colouring and pour it into your prepared pan.
5. Place the pan into the refrigerator until fully set, about three hours.
6. Lift the set mixture from the pan using the aluminum foil to assist and cut the gummies into whatever sizes you’d like with a sharp knife or a pizza cutter.
7. Store any leftover gummies in a zip-top bag in the fridge for up to one week.