Raspberry Lemonade Marshmallows

By • July 4, 2011 • 33 Comments


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Author Notes: These marshmallows are like eating a bite of summer. The sweetness of raspberry lemonade captured in a cloud of fluffy marshmallow. Perfect for imagining you are on the back porch sipping a big glass of lemonade and enjoying the summer weather. I make a lot of marshmallows and these are absolutely one of my favorites. - Couldn't Be ParveCouldn't Be Parve

Food52 Review: I had never made marshmallows before, but always wanted to try so I was pretty excited about this recipe! The recipe is easy to follow and the results delicious. Don’t improvise though, do follow the instructions; I tried using non-stick tin foil. You guessed it, I’ve found the one thing that sticks to it! It does come off after a bit of coaxing though! If you have kids, this would be a fun thing to try. Thank you to my office-mates who were willing taste testers and gave this recipe a big thumbs up! - Helen's All Night DinnerHelen's All Night Diner

Makes approximately 90

Raspberry Lemonade Marshmallows

  • 2/3 cups raspberry puree (see below)
  • 3 tablespoons (27 grams) powdered gelatin
  • 3/4 cups freshly squeezed lemon juice, strained
  • 1 cup corn syrup
  • pinches salt
  • 1 1/2 cup granulated sugar
  • 1 tablespoon finely grated fresh lemon zest
  • 1/2 cup cornstarch
  • 1 1/2 cup confectioners sugar
  1. Lightly spray an 11 x 15 jelly roll pan or 9×13 baking pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.
  2. Combine the raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
  3. Combine the lemon juice, corn syrup, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals.
  4. Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 240F. Do not stir the mixture once you remove the lid. Once it reaches 240F remove the pan from heat and carefully stir in the gelatin mixture.
  5. Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 12 minutes. Add the lemon zest and whip for an additional 30 seconds.
  6. Scrape mixture into prepared pan and spread out smooth with oiled offset spatula. (A wet spatula or wet hands work well too) Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.
  7. Before cutting the marshmallows, combine the cornstarch and confectioners sugar in a large bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. It may be necessary to wash and re-oil the knife if it gets sticky. Alternatively, coat the knife with the cornstarch mixture before cutting and when it starts to get sticky re-coat it. Toss the cut marshmallows with the cornstarch mixture to completely coat. Transfer marshmallows to a fine mesh strainer and shake as much of the excess starch off as possible.
  8. Store marshmallows in an airtight container with the lid slightly ajar for up to two weeks.

Raspberry Puree

  • 1 1 (10 oz) bag frozen no-sugar added raspberries, thawed
  1. Puree raspberries in a food processor or blender. Pour the puree into a fine mesh strainer set over a bowl and use a spoon to force the puree through the strainer, leaving the seeds behind. Alternatively, run the raspberries through a food mill to remove the seeds. There may be more puree than is needed for the marshmallows. Store the remainder in the refrigerator. (Lightly sweetened it makes a delicious sauce)

Tags: candy, dairy-free, Desserts, gluten-free, marshmallow, raspberries

Comments (33) Questions (0)

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2 days ago Kathy Larsson

They look irresistible! Do you know if any sugar substitutes work? I am not worried about the gelatin...just the sugar.

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almost 3 years ago jams

just made these, super yummy and beautiful color

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almost 3 years ago Couldn't Be Parve

I'm so glad you like them!

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almost 3 years ago Sagegreen

Great flavor and idea for marshmallows!

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almost 3 years ago Couldn't Be Parve

thanks!

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almost 3 years ago SaltyPaws

This looks amazing! I've been wanting to try making marshmallows but it looks Intimidating... This recipe might be the one to amie me try.... But is humidity a factor in making marshmallows?? It's been so hot and muggy here that I hesitate to try until the weather becomes drier.

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almost 3 years ago Couldn't Be Parve

Unfortunately humidity is a factor in making marshmallows (and most other candy too). If is is too humid they will come out stickier than they should. I have been successful making marshmallows in humid climates if there is a good air conditioner in the kitchen to dry up some of the moisture, but without that I would wait for drier weather.

Lorigoldsby

almost 3 years ago lorigoldsby

I've been wanting to try marshmallows but hadn't decided which flavor...I was leaning toward lavender, until now.

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almost 3 years ago Couldn't Be Parve

Ohh, lavender sounds lovely! I will have to try that soon. Do you have a recipe?

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almost 3 years ago Midge

These are so pretty! I've never made marshmallows before but you've piqued my interest.

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almost 3 years ago Kitchen Butterfly

Stunning!!!!!!!! I wonder if this would work with gelatin sheets (vs powder). I'll google to see if i can. They would be amazing in S'Mores!!!!!!!!!!!

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almost 3 years ago Couldn't Be Parve

I imagine it should work, but I don't know the substitution rations. Let me know if you make them!

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almost 3 years ago lbgirl

I'd promised to bring the snacks for my Hebrew class tonight and made these. People said they were to die for! Thanks for a great recipe!

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almost 3 years ago Couldn't Be Parve

I am so glad people liked them. This is one of my favorite marshmallow recipes, so I am glad they were a hit!

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almost 3 years ago TheWimpyVegetarian

Yum yum yum!! Love these!

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almost 3 years ago kmartinelli

love love love.

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These look amazing!

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almost 3 years ago Couldn't Be Parve

Thanks!

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almost 3 years ago olinsloan

These look great... but do you have a vegetarian alternative to the gelatin. What's best for this as well as for panna cotta?

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I can't say for marshmallows, but for panna cotta agar agar works beautifully (IMO better than gelatin.) It's typically a 1 to 1 substitution for panna cotta.

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almost 3 years ago Couldn't Be Parve

Unfortunately there is not a good vegetarian alternative to the gelatin. Plant based gelling agents (like agar-agar) just don't whip right in this kind of recipe. They do work great for panna cotta, though.

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almost 3 years ago olinsloan

hardlikearmour, thanks for the suggestion.

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almost 3 years ago olinsloan

Have you tried arrowroot or carrageen? How do they perform?

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almost 3 years ago Couldn't Be Parve

I haven't tried either arrowroot or carrageen but from what I have read on the various marshmallow forums (egullet and chowhound) none of the vegetarian options work well. I know it is possible because there are commercial vegan marshmallows available, but I know they do not work in a 1:1 substitution. Sorry I couldn't be more help.

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almost 3 years ago olinsloan

Thanks

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Making marshmallows is so fun - one of those kitchen magic things ....

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almost 3 years ago Couldn't Be Parve

I agree, they are one of my favorite things to make.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So creative, love marshmallows.

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almost 3 years ago Couldn't Be Parve

Thanks!

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almost 3 years ago sexyLAMBCHOPx

so much fun!

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almost 3 years ago Couldn't Be Parve

I think so too. Fun to make and to eat!

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almost 3 years ago lapadia

Great recipe, and I am thinking of kicking back on my back porch after reading this :) Thanks for sharing it, CBP, love your all your recipes!

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almost 3 years ago Couldn't Be Parve

Thanks so much!