Sex and the City Gummy Bears

As I feverishly awaited the return of Orange is the New Black, I binged my way through the whole series of Sex and the City. It’s hard to believe that this ended 13 years ago, although not so much judging by the technology (hello flip phone and Blackberry!) SATC is responsible for many trends, including Magnolia Bakery, Manolo Blahnik, and of course, the Cosmopolitan. Having once tried a martini (bleuch, never again) I grew rather fond of a good Cosmopolitan. I had so much fun with the Gin & Tonic gummy bears I made a few weeks ago, I thought it would be perfect to pay homage to Carrie and the gals with a SATC version.

As with the G&T bears, they’re quick and easy to make. This recipe made around 200 gummy bears so I’d recommend having 4 molds to work with. You’ll also need a candy thermometer if you want to keep the booze factor (see notes). Cheers!


3oz vodka
2oz Cointreau
1oz Rose’s lime juice (or another good lime cordial)
1oz cranberry juice
1/2c sugar
42g powdered gelatin
pink food colouring
candy thermometer


Place your molds on a baking sheet (make sure it can fit in your fridge!)
In a small bowl, whisk together the sugar and gelatin and set aside.
Add the alcohol and juices to a small saucepan and heat on a medium-low heat.
Add your candy thermometer and keep an eye on it – you don’t want the temperature going above 100°F (see notes).
Once the mixture is hot (which will happen fairly quickly), pour in the sugar & gelatin and mix well. Keep stirring until they are completely dissolved. The mixture will froth up a bit, that’s ok, it will settle again. Add 2-3 drops of food colouring and whisk it in.
Quickly transfer the liquid to a small pouring vessel with a spout and leave it for a minute. This will allow any froth to settle so the gummies aren’t cloudy. Pour into the molds. Use an offset spatula to wipe off any excess mixture.
Refrigerate for 2 hours, or until firm.
Pop the gummy bears out of the mold and transfer to an airtight zip lock bag. Store in the fridge.


  • Adapted from SprinkleBakes.
  • Recipe makes about 200 gummy bears.
  • If you want to retain the booziness in your gummy bears, the temperature of the mixture must not boil or rise above 100°F.
  • If you don’t mind losing some of the alcohol you can let the mixture boil as this will help the sugar and gelatin melt more quickly and evenly.
  • I found my molds on trademe.
  • It’s best to keep them covered in the fridge or else they will dry out. No one likes a warm Cosmopolitan anyway.

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