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Place the frozen berries in a saucepan over medium heat. cook for 8–12 minutes, stirring occasionally, until completely thawed, soft and juicy.
Blend the berries until smooth. return the purée to the saucepan and simmer gently for another 5–10 minutes to evaporate excess water. let it cool until warm, not boiling.
Pour ½ cup cold water into a bowl. sprinkle the 40g gelatin evenly over the surface and let it sit for 5–10 minutes until thick and spongy.
Gently warm the bloomed gelatin until dissolved, using a warm-water bath or very low heat. stir it into the warm berry purée until completely smooth. add your honey or maple syrup and optional lemon juice.
Pour into silicone gummy molds (my little paw print molds are the cutest! 🐶💕) or a small, lightly greased container. tap gently to release air bubbles.
Refrigerate for at least 4–6 hours, preferably overnight(if you can wait😁). unmold carefully once fully set.
Store in an airtight container in the fridge for up to 7 days.