Place the dried peppermint in a deep pot, cover with 1 litre of water and let it boil. Boil for 5 minutes and then cover the pot. Set aside to cool down and infuse.
Using a metallic strainer strain the peppermint tea and pour it into another pot. Return to the stove and heat again.
Mix 6 tbsp of gelatine with 100 ml (1/2 cup) water and add it to the tea. Stir well. Let it boil so that all gelatine dissolves, and remove from heat.
Now add stevia extract, citric acid, lemon zest and turmeric. Mix well. You will get a nice golden hue.
Divide the mixture into two and add some natural peppermint flavour (with natural green colouring E140) to the one part.
Pour the gelatine mixture into silicone moulds or ice trays and refrigerate for at least 2 hours.
Pop the frozen gumdrops out of the moulds and place them on a wide plate.
For the version with a sour-sweet coating, mix stevia-erythritol (or even monk-fruit-erythritol) sweetener in crystalline form with citric acid. Roll some of your gumdrops in this mixture and place on another plate.
Keep them in the refrigerator and consume within 7 days.