Ray Peat Gelatin Gummies Recipe (+ Pomegranate Variation)
These gelatin gummies have become a little weekly ritual for me, and I have noticed a real difference in my hair, skin, and nails since I started making them regularly. They are far more than a treat. The star ingredient, grass-fed beef gelatin, is a natural source of the same amino acids found in collagen, the ones that support skin elasticity, strong hair and nails, healthy joints and connective tissue, and a soothed gut lining. Gelatin is also rich in glycine, an amino acid that helps calm the nervous system and support restful sleep.
What I love most is how flexible this recipe is. The whole thing comes down to one simple ratio: 1 cup of juice, or tea, or any liquid you like, to 3 tablespoons of gelatin. From there you can flavor and tailor them however you want. Below is my master recipe, then my favorite variations, including a tremella and pomegranate version I make for skin and hormone support.
Key Takeaways
- The whole recipe is one easy ratio: 1 cup of juice or tea to 3 tablespoons of grass-fed gelatin.
- Grass-fed beef gelatin delivers collagen-building amino acids for skin, hair, nails, joints, and gut.
- Glycine, which makes up about a third of gelatin, is a favorite theme of Dr. Ray Peat for supporting calm, sleep, and resilience to stress.
- Endlessly customizable: infuse with herbs like lemon balm or ashwagandha, or try the tremella pomegranate version for skin and hormone support.
- They set in the fridge in 1 to 2 hours and keep for about a week.
The Master Gelatin Gummy Recipe
This is the base. Master this and you can make any flavor or function you like. It takes about 10 to 15 minutes of hands-on time and 1 to 2 hours to set.
Ingredients
- 1 cup fresh, pulp-free juice (avoid "from concentrate" or canned, which may contain additives or be over-processed). Tea or any liquid you like works too.
- 3 tablespoons grass-fed, grass-finished gelatin powder
- 1 to 2 tablespoons honey (optional, for sweetness)
- Pinch of sea salt
- A silicone gummy mold (affiliate link), or a glass container and a knife. You will also want a small saucepan, a glass measuring cup, and a whisk.
Instructions
- 1 Warm the juice. Gently warm the juice to about room temperature in a saucepan over low heat. Do not boil, since high heat degrades the enzymes in fresh juice.
- 2 Bloom the gelatin. In a small bowl, sprinkle the gelatin over about ¼ cup of the room-temperature juice. Let it sit for 5 to 10 minutes to hydrate and swell.
- 3 Combine and heat. Add the bloomed gelatin to the saucepan with the warm juice. Stir constantly over low heat until fully dissolved, about 1 to 2 minutes. Avoid boiling.
- 4 Sweeten and flavor. Add the honey if using, plus a pinch of salt. Stir until combined and taste to adjust sweetness.
- 5 Pour into molds. Pour into silicone molds, or a small pan if you plan to cut squares later. A spoon or small funnel helps avoid mess.
- 6 Chill. Refrigerate for 1 to 2 hours, or until fully set.
- 7 Remove and store. Pop the gummies out of the molds and store them in an airtight container in the fridge for up to a week.
Note on honey: do not give raw honey to children under one year old, due to the risk of infant botulism. For little ones, simply leave it out or use a different sweetener.
Make It Your Own
Because the base is so simple, you can tailor these gummies to whatever you are after. To turn them into a functional treat, add an extract of your chosen herb to the juice before you start:
- Lemon balm for a calming effect
- Ashwagandha for stress relief
- Albizia julibrissin to uplift your mood
My Favorite: Tremella & Pomegranate Gummies
This is the version I make most, aimed at skin and hormone support. Pomegranate juice is a nutritional powerhouse, rich in antioxidants and vitamin C, with promising evidence it supports healthy blood flow and hormonal balance. Tremella, the "beauty mushroom," is prized for its hydrating, moisturizing quality and its antioxidants, and it has almost no flavor. Raw honey rounds it out with enzymes and antimicrobial benefits.
Tremella & Pomegranate Ingredients
- 1 cup organic pomegranate juice (not from concentrate)
- 3 tablespoons grass-fed, grass-finished beef gelatin
- 4 dropperfuls tremella mushroom extract (I use Subluna Triple Extract, $10 off your first order with my link)
- 1 tablespoon raw honey (added at the end)
Method: Follow the master recipe, blooming the gelatin in ¼ cup of the pomegranate juice and warming the other ¾ cup. Once the gelatin is dissolved, remove from heat and stir in the tremella extract until evenly distributed, then stir in the raw honey. Pour into molds and chill for at least 2 hours.
Why Gelatin? Dr. Ray Peat on Stress and Longevity
Dr. Ray Peat highlighted gelatin's role in mitigating stress, promoting longevity, and supporting overall well-being. Gelatin is a cooked form of collagen, rich in amino acids like glycine, proline, and alanine, with glycine making up about 35% of its composition. Glycine has broad protective properties, including anti-inflammatory, anti-stress, and cytoprotective effects. You can read his full article here.
The Modern Diet Deficiency
In industrialized societies, diets have shifted away from traditional, gelatin-rich foods toward muscle meats, which are high in tryptophan and cysteine. In excess, these amino acids are linked to thyroid suppression, inflammation, and accelerated aging. Traditional diets, which included collagen-rich parts of the animal like skin, cartilage, and bones, provide a more balanced amino acid profile. Peat suggested pairing gelatin with muscle meats to balance things out.
Why Glycine Matters
Peat underscored glycine's role as an inhibitory neurotransmitter that calms the nervous system and supports restful sleep. The benefits he pointed to include:
- Anti-inflammatory action: reducing oxidative stress and stabilizing cells, which he felt made it helpful for conditions like arthritis and colitis.
- Metabolic support: he associated glycine with improved insulin sensitivity and steadier blood sugar.
- Neurological support: he pointed to glycine's role in brain function, memory, and learning.
A quick word on sourcing: gelatin from grass-fed animals is richer in nutrients, and grass-fed, grass-finished animals are raised without antibiotics or added hormones. Because some gelatin products can carry heavy metal contamination, it is worth choosing a brand that does regular third-party testing.
Tips & Troubleshooting
- Skip raw pineapple. Pineapple contains bromelain, an enzyme that stops gelatin from setting. Gently warming the juice reduces the enzyme's activity while preserving most of its benefits.
- Fresh juice beats canned. Fresh juice avoids the preservatives, added sugars, and pasteurization of store-bought juice, so your gummies keep more of their natural enzymes, antioxidants, and flavor.
- Beefy taste? That usually comes down to the purity of your gelatin, so try a different brand. In the meantime, a stronger, tangier juice helps mask it, and the beefy batch can still go into broths and soups.
Frequently Asked Questions
How much gelatin do I use per cup of liquid?
Three tablespoons of gelatin per 1 cup of juice, tea, or other liquid. That single ratio is the whole recipe, so it is easy to scale up or down.
What juice works best?
Fresh, pulp-free juice that is not from concentrate. Any real fruit juice works, and a stronger or tangier juice is a nice choice if you want to mask any faint gelatin flavor.
Can I use pineapple juice?
You can, but warm it first. Raw pineapple contains bromelain, which prevents gelatin from setting, and gently warming the juice reduces that enzyme so your gummies will firm up.
How long do they last?
Store them in an airtight container in the fridge for up to a week. They also freeze well if you want to keep them longer.
Are these okay for kids?
They are a fun way to get more gelatin into the whole family. The one caution is raw honey, which should never be given to babies under one year old. For little ones, leave the honey out or use a different sweetener.
Sources: Daley CA, Abbott A, Doyle PS, Nader GA, Larson S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J. 2010;9:10. Peat, R. (2009). Gelatin, stress, longevity.
The information provided on this website is for educational and informational purposes only. It is not intended as a substitute for the advice of a healthcare professional, and it is not intended to diagnose, treat, cure, or prevent any disease or medical condition. Please consult a qualified healthcare professional before making changes to your diet or herbal regimen.
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