Mix sachet with one teaspoon of sweetener, 210g of water and a squeeze of lemon.
Heat in a pan until boiling point.
Remove from the heat and whisk in the powdered gelatine.
Whisk until it has all dissolved and then pass through a fine sieve into a jug.
Pour into moulds or alternatively a plastic takeaway container.
Refrigerate until set, at least one hour.
To make the sherbet mix four teaspoons of sweetener with half a teaspoon of citric acid. If you want a bit of extra fizz to it, you could also add a quarter teaspoon of bicarbonate of soda.
De-mould your gummies or remove from the container and cut to size.
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