Place all your gummy molds on a baking sheet (this makes it easier to move them into the fridge when you’re done filling them).

Mix together the elderberry liquid and the honey in a medium mixing bowl. Give it a little taste and add more honey if desired. Whisk in the gelatin.

Pour the hot water into the bowl and continue whisking until the mixture is smooth. Working quickly, use a dropper to place the liquid in the gummy molds.

Place the gummy molds in the refrigerator for 1 to 2 hours. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to a few months. To freeze, spread gummies on a baking sheet in the freezer until fully frozen, then transfer to a zip top bag or freezer container. This will prevent them from sticking together during the freezing process.

For the optional sour coating, mix together the sugar and citric acid. Toss the gummies in the mixture, then enjoy immediately. Note that sour gummies do not store well. If you enjoy the sourness, I recommend making a bag of the coating and removing a spoonful to toss your gummies in serving by serving.