•   Lemon Base
  • 9 oz. granulated sugar
  • 9 oz. water
  • 15 oz. lemon juice
  •   SOUR PATCH KIDS Gelatin Cubes
  • 1-1/2 oz. powdered gelatin
  • 35 oz. water, divided
  • 8 oz. granulated sugar
  • 1-1/2 oz. SOUR PATCH KIDS Red Berry Variegate
  • 1-1/4 tsp. SOUR PATCH KIDS Red Berry Variegate
  • 5 oz. SOUR PATCH KIDS Bitz
  • 20 oz. club soda, chilled


Nutritional facts are based on a single serving
Calories 200
Total fat 1.5g
Saturated fat 0g
Trans fat 0g
Cholesterol 0mg
Sodium 55mg
Carbohydrate 70g
Dietary fiber 0g
Sugars 64g
Protein <1g
Calcium 0%DV
Iron 0%DV


    Lemon Base:
  1. Heat  sugar and water in pan until sugar is completely dissolved. Cool completely. Stir in lemon juice. Refrigerate until ready to use.
  2. Gelatin Cubes:
  3. Sprinkle  gelatin over 3 oz. water in bowl; let stand about 2 min. or until softened.
  4. Heat  remaining 32 oz. water and 8 oz. sugar in medium pan until sugar is completely dissolved. Whisk in 1-1/2 oz. SOUR PATCH KIDS Variegate and gelatin mixture. Divide mixture evenly between two 8-inch square silicone baking pans. Refrigerate until firm. Cut mixture into 3/4-inch cubes.
  5. For Each Serving:
  6. Spread  1/8 tsp. of the SOUR PATCH KIDS Variegate onto inside of tall glass. Layer 3-3/4 oz. Gelatin Cubes and 1/2 oz. SOUR PATCH KIDS Bitz in glass. Top with 3 oz. Lemon Base and 2 oz. club soda. Serve immediately.

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