Serves a Crowd

Raspberry Lemonade Marshmallows

July  4, 2011
2 Ratings
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 Parve —Couldn't Be Parve

Test Kitchen Notes

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 Dinner —Helen's All Night Diner

  • Makes approximately 90
Ingredients
  • Raspberry Lemonade Marshmallows
  • 2/3 cup raspberry puree (see below)
  • 3 tablespoons (27 grams) powdered gelatin
  • 3/4 cup freshly squeezed lemon juice, strained
  • 1 cup corn syrup
  • Pinch salt
  • 1 1/2 cups granulated sugar
  • 1 tablespoon finely grated fresh lemon zest
  • 1/2 cup cornstarch
  • 1 1/2 cups confectioners sugar
  • Raspberry Puree
  • 1 1 (10 oz) bag frozen no-sugar added raspberries, thawed
In This Recipe
Directions
  1. Raspberry Lemonade Marshmallows
  2. 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.
  3. Combine the raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Store marshmallows in an airtight container with the lid slightly ajar for up to two weeks.
  1. Raspberry Puree
  2. 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)

See what other Food52ers are saying.

  • Kathy Larsson
    Kathy Larsson
  • Sagegreen
    Sagegreen
  • SaltyPaws
    SaltyPaws
  • lorigoldsby
    lorigoldsby
  • Midge
    Midge

    34 Reviews

    Kimberly L. June 11, 2019
    Excellent! So much easier than I ever would have guessed. The mixer does most of the work!. A perfect sweet treat to kickoff the summer.
     
    Foodie52 September 1, 2014
    I finally got the courage to make marshmallows, and I'm so glad I decided to go with this recipe for my first try. It turned out incredibly tasty and beautiful to look at, definitely making the home made version well worth the effort! Thanks so much, Couldn't Be Parve! :)
     
    Author Comment
    Couldn't B. September 1, 2014
    I'm so glad you liked them! Making homemade marshmallows becomes addictive, they are just so fun to make!
     
    Kathy L. April 16, 2014
    They look irresistible! Do you know if any sugar substitutes work? I am not worried about the gelatin...just the sugar.
     
    jams July 10, 2011
    just made these, super yummy and beautiful color
     
    Author Comment
    Couldn't B. July 11, 2011
    I'm so glad you like them!
     
    Sagegreen July 8, 2011
    Great flavor and idea for marshmallows!
     
    Author Comment
    Couldn't B. July 8, 2011
    thanks!
     
    SaltyPaws July 8, 2011
    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.
     
    Author Comment
    Couldn't B. July 8, 2011
    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 July 7, 2011
    I've been wanting to try marshmallows but hadn't decided which flavor...I was leaning toward lavender, until now.
     
    Author Comment
    Couldn't B. July 8, 2011
    Ohh, lavender sounds lovely! I will have to try that soon. Do you have a recipe?
     
    Midge July 7, 2011
    These are so pretty! I've never made marshmallows before but you've piqued my interest.
     
    Kitchen B. July 6, 2011
    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!!!!!!!!!!!
     
    Author Comment
    Couldn't B. July 8, 2011
    I imagine it should work, but I don't know the substitution rations. Let me know if you make them!
     
    lbgirl July 6, 2011
    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!
     
    Author Comment
    Couldn't B. July 6, 2011
    I am so glad people liked them. This is one of my favorite marshmallow recipes, so I am glad they were a hit!
     
    Yum yum yum!! Love these!
     
    kmartinelli July 5, 2011
    love love love.
     
    hardlikearmour July 4, 2011
    These look amazing!
     
    Author Comment
    Couldn't B. July 5, 2011
    Thanks!
     
    olinsloan July 4, 2011
    These look great... but do you have a vegetarian alternative to the gelatin. What's best for this as well as for panna cotta?
     
    hardlikearmour July 4, 2011
    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.
     
    Author Comment
    Couldn't B. July 5, 2011
    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.
     
    olinsloan July 5, 2011
    hardlikearmour, thanks for the suggestion.
     
    olinsloan July 5, 2011
    Have you tried arrowroot or carrageen? How do they perform?
     
    Author Comment
    Couldn't B. July 6, 2011
    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.
     
    olinsloan July 6, 2011
    Thanks
     
    aargersi July 4, 2011
    Making marshmallows is so fun - one of those kitchen magic things ....
     
    Author Comment
    Couldn't B. July 5, 2011
    I agree, they are one of my favorite things to make.
     
    sexyLAMBCHOPx July 4, 2011
    so much fun!
     
    Author Comment
    Couldn't B. July 5, 2011
    I think so too. Fun to make and to eat!
     
    lapadia July 4, 2011
    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!
     
    Author Comment
    Couldn't B. July 5, 2011
    Thanks so much!