Before adding the elderberries to the infuser, cook them thoroughly.

Add the dried elderberries and 1½ cups water to a small saucepan.

Bring to a boil, then reduce the heat and simmer gently for 20–30 minutes, stirring occasionally.

Remove from the heat. The berries should be softened, and the liquid should have a rich, deep-purple color.

Reserve the cooked berries and their liquid for the next step.

Important: Do not skip this step. Raw or unripe elderberries, leaves, and stems can contain compounds that cause illness. Use properly identified, ripe elderberries and cook them thoroughly.

Transfer the cooked elderberries and their reserved liquid to the infuser kettle.

Add the dried rosehips, astragalus root, and sliced ginger.

Add more water if needed, adjusting as needed to stay within the machine's fill limits.

Secure the lid and select the appropriate water-based infusion setting.

Run the infusion for 3 hours, using 100°F only if the manufacturer confirms that this setting and duration are suitable for this preparation.

When the cycle is complete, carefully remove the kettle.

The stovetop step cooks the elderberries; the infuser is used for the subsequent extraction of the combined herbs.

Pour the mixture through a fine-mesh strainer into a heat-safe measuring cup or bowl.

Press the berries and herbs gently to release the liquid.

Discard the spent plant material.

Allow the strained infusion to cool until warm.

Stir in the lemon juice and honey. Measure the strained infusion. Aim for approximately 2 cups; if necessary, adjust the volume with water.

Pour approximately ½ cup of the cool liquid mixture into a small bowl and sprinkle the gelatin evenly over the surface. Let it bloom for 5–10 minutes.

Gently warm the remaining mixture in a saucepan. Remove.

Add the bloomed gelatin and whisk until completely dissolved. Avoid boiling.

Taste and adjust the sweetness if desired.

Six tablespoons of gelatin is a starting point for this batch. The final firmness will depend on the total liquid volume and the gelatin brand.

Using gummy molds:

Pour the mixture into clean silicone gummy molds.

Transfer to the refrigerator and chill for 2–4 hours, or until completely firm.

Gently pop the gummies out of the molds.

Lightly grease the dish with a very thin layer of coconut oil or another neutral oil.

Pour in the remaining mixture, spreading it to a depth of approximately ¼–⅜ inch.

Refrigerate for 2–4 hours, or until completely firm.

Loosen the edges gently, lift out the gummy slab, and place it on a cutting board.

Slice into strips, then cut into small squares.

Store the finished gummies in a clean, sealed container in the refrigerator. These homemade gummies have no validated shelf life or preservation process, so make small batches, handle them hygienically, and discard them if you notice mold, unusual odors, or other signs of spoilage. Do not assume they are safe to ship or store at room temperature.