01 - Combine raspberries and lemon juice in a small saucepan. Heat over medium heat until the berries break down and release their juices, approximately 3 to 4 minutes.
02 - Purée the mixture using an immersion blender or standard blender until completely smooth. For a seedless finish, press the purée through a fine mesh sieve and discard the seeds.
03 - Return the purée to the saucepan. Add honey or maple syrup and stir until fully incorporated.
04 - Sprinkle the gelatin powder evenly over ½ cup of cold water in a small bowl. Allow it to rest for 2 minutes until the gelatin absorbs the water and becomes spongy.
05 - Gently warm the sweetened raspberry purée over low heat. Add the bloomed gelatin and stir constantly until fully dissolved. Do not allow the mixture to boil.
06 - Pour the liquid into silicone gummy molds or a parchment-lined baking dish. Smooth the surface with a spatula if necessary.
07 - Refrigerate for at least 45 minutes or until the gummies are completely firm to the touch.
08 - Pop the gummies out of the silicone molds. If using a baking dish, cut into bite-sized squares. Store in an airtight container in the refrigerator for up to 1 week.