Pour elderberry and echinacea syrup and lemon juice/vinegar into a small sauce pan.

Sprinkled gelatin into the syrup.

Let rest for a minute then turn up heat.

Whisk briskly until gelatin is incorporated.

Let cool.

Taste and add honey if needed.

Pour into silicone molds or a small pan.

Refrigerate until firm.

Remove from molds or pan. If using pan, cut into small pieces.

Store in the refrigerator in a mason jar.

Enjoy daily!