Hibiscus Rose Marshmallows

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These delicious hibiscus rose marshmallows are pillowy soft and naturally sweetened with honey. Featuring heart supportive herbs they’re a tasty way to love your heart!

Prep Time3

Cook Time20

Whipping and Rest Time4 12

Total Time4 35

Course: Dessert

Servings: servings

Calories: 102kcal

Author: Katie Wells

Equipment

Stand mixer (or hand mixer)
Large pot

Ingredients

1 cup water (boiling)
2 TBSP hibiscus petals
⅓ cup dried rose petals
¼ cup gelatin
1 cup honey
natural food dye (optional)

Instructions

Pour boiling water over the herbs and steep covered for 10 minutes. Strain, squeezing all of the liquid from the herbs, and pour ½ cup of the herbal tea into a separate bowl or stand mixer.
Let the tea cool for a few minutes, then sprinkle the gelatin over the warm tea and allow it to bloom for a few minutes. Stir the gelatin and tea mixture to combine.
Add the remaining ½ cup of herbal tea to a saucepan along with the honey. Add more water if needed to make a full 1/2 cup. Bring to a boil over medium heat and boil for 7-8 minutes, stirring constantly. The honey will darken some, but don’t let it get very dark and burn.
Turn the stand mixer on or use a hand mixer for the tea/gelatin mixture. While it’s mixing on low, pour in the tea/honey syrup.
Once the honey mixture is added, turn the mixer to high and whisk for another 5-12 minutes or until it forms a stiff cream. Add the natural food dye if using. It should form soft peaks like marshmallow cream. Don't overmix or they can get too hard.
Once the marshmallows are whipped, quickly pour them into the lined/greased dish and smooth out evenly. Damp fingers work well for this.
Let rest for at least 4 hours (overnight is better).
Flip onto a cutting board and cut with a well-oiled pizza cutter or knife into 24 marshmallows.

Notes

Store in an airtight container at room temperature for up to 3 weeks.

Nutrition