Fruit Endurance Gel Blocks
MAKES 45 SQUARES
1 cup light-colored natural cane sugar or granulated sugar
1 cup organic 100% fruit juice or fruit nectar, pulp-free (e.g., apple, cherry, mango, or berry)
1 3-ounce pouch liquid fruit pectin
1/4 cup honey, agave nectar, or DIY Glucose Syrup (see below)
1/4 teaspoon fine sea salt
2 teaspoons fresh lemon juice
1. Lightly spray a 9 by 5-inch loaf pan with nonstick cooking spray. 2. In a medium saucepan, whisk the sugar, fruit juice, pectin, honey, and salt until thoroughly blended. 3. Bring mixture to a full boil over medium-high heat, whisking continuously. Reduce heat to medium and continue whisking for 5 minutes longer. Remove from heat and whisk in the lemon juice. Pour into the prepared pan. 4. Loosely cover the pan with a clean dish towel and let stand at least 12 hours until firm (do not refrigerate). 5. Invert the pan on a cutting board to release the gel. Using a sharp knife, cut into 1-inch squares.
TIP
Be sure to whisk constantly while boiling the fruit juice- pectin mixture or the pectin may form clumps.
STORAGE
These will remain gelled at room temperature so simply wrap in plastic wrap or place in a small zipper-top plastic bag when heading out for an adventure.
Room Temperature: 1 week.
Refrigerator: up to one month.
NUTRITIONAL INFO
Serving size: 5 squares
Calories: 130
Fat: 0 g, (Saturated 0 g)
Cholesterol: 0 mg
Sodium: 67 mg
Carbs: 33.7 g (Fiber 0.5 g, Sugars 32.9 g)
Protein: 0.1 g
VARIATIONS
Pomegranate Margarita Gels: Prepare as directed using cranberry-pomegranate juice as the fruit juice and 1 tablespoon fresh lime juice in place of the lemon juice.
Spirulina Gels: Add 2 teaspoons spirulina powder along with the lemon juice.
Super Citrus Gels: Prepare as directed using 1/2 cup pulp-free orange juice and 1/2 cup fresh lemon or lime juice.
Mango Mojo Gels: Prepare as directed using mango nectar as the fruit juice and 2 teaspoons fresh lime juice in place of the lemon juice.
Mocha-Motion Gels: Prepare as directed using apple juice as the fruit juice and adding 1 1/2 tablespoons instant espresso powder and 1 tablespoon unsweetened, natural cocoa powder to the mixture before heating.
Bombastic Berry Gells: Prepare as directed using mixed berry juice as the fruit juice.
