Marshmallows are a beloved treat in our household. I developed a basic marshmallow recipe a few years ago and have since experimented with different variations. This rose marshmallow version includes heart-friendly herbs like roses and hibiscus petals and is naturally sweetened with honey.
Pair them with dark chocolate and homemade grain-free graham crackers for a tasty s’more, or enjoy them straight from the pan. Their sweet and tangy floral notes make for a delightful dessert, no matter how they’re enjoyed.
Love Your Heart With Rose Marshmallows
Marshmallows aren’t typically associated with heart health. We do limit sweets, but I insist that any dessert we enjoy should have some nutritional benefit. My original recipe features marshmallow root and probiotics for digestive health. Over time, I’ve also created elderberry and matcha variations that incorporate beneficial herbs.
For Valentine’s Day, I wanted to create something fun with heart-supportive herbs. However, you don’t need to reserve this treat for just one day a year! They’re a delightful indulgence any time.
Rose Petal Benefits
While roses are often associated with special occasions, such as bouquets, they offer more than just visual appeal. They possess a pleasant floral taste and aroma. Roses can be used to make rose water, hydrosol, tea, and other edible treats.
Roses are known for their emotional heart-support, especially during times of grief and heartache. Traditionally, they’ve helped with trauma, depression, and feelings of being overwhelmed. Rose petals can support the nervous system, boost libido by balancing hormones, and help regulate the menstrual cycle. Their essential oils ease pain and anxiety.
Many rose varieties are available on the market, but wild rose or Rosa damascena have the most documented medicinal benefits. If wild roses aren’t accessible, you can purchase rose petals from herbal shops. Avoid florist roses, as they often contain chemicals that aren’t safe for consumption.
Heart Healthy Hibiscus
With its tart flavor, hibiscus balances the sweetness of honey well. I enjoy it in herbal mocktails and even use it in wild cherry cough syrup. Rich in vitamin C and antioxidants, hibiscus is known for its sour taste and vibrant red color.
Traditionally, hibiscus has been used to maintain healthy blood pressure and cholesterol levels. Its long history in supporting cardiovascular health is well-documented. Hibiscus also aids in balancing hormones and regulating menstrual cycles due to its astringent properties.
Both rose and hibiscus are generally considered safe for most people, so I’m comfortable including them in food for my family. However, if you have health concerns or questions about using herbs, consult with a natural healthcare provider.
Hibiscus Rose Marshmallows Recipe
These hibiscus rose marshmallows are soft and naturally sweetened with honey, featuring heart-supportive herbs for a delicious way to promote heart health.
- Pour boiling water over the herbs and let steep for 10 minutes, covered. Strain and use ½ cup of the tea in a separate bowl or stand mixer.
- Let the tea cool slightly, sprinkle the gelatin on top, and let it bloom for a few minutes. Stir to combine.
- In a saucepan, combine the remaining ½ cup of tea with honey, adding water if necessary to make ½ cup total. Boil for 7-8 minutes over medium heat, stirring constantly. Don’t let it darken too much and burn.
- Start your mixer on low speed with the tea/gelatin mix, then slowly add the tea/honey syrup.
- Turn the mixer to high and blend for 5-12 minutes until it forms a stiff cream. Add natural food dye if desired. It should form soft peaks. Don’t overmix, or they may become too firm.
- Pour the mixture into a greased and lined dish and smooth evenly. Use damp fingers if needed.
- Let the marshmallows rest for at least 4 hours, preferably overnight.
- Turn onto a cutting board and slice into 24 pieces with a well-oiled knife or pizza cutter.
Nutrition Facts: Hibiscus Rose Marshmallows
Per serving (2 marshmallows), they provide approximately 102 calories, 0.01g Fat, 12mg Sodium, 16mg Potassium, 23g Carbohydrates, 4g Protein, and trace amounts of Vitamin A, Vitamin C, Calcium, and Iron.
Store in an airtight container at room temperature for up to three weeks.
Tips for Making Hibiscus Rose Marshmallows
At first, making marshmallows can seem complicated, but it’s quite straightforward. Start by brewing a strong herbal infusion. Then, combine the infusion with gelatin, and boil honey with the remaining mixture. Mix them, whip, and you have marshmallows!
Hibiscus gives a natural red color, but as the honey darkens, the color fades. For pink marshmallows, add natural food coloring. I used 50 drops for a subtle pink hue, not as vivid as artificial dyes, but that’s okay with me.
Cut marshmallows can stick together, so coat them in powder. Use organic powdered sugar or arrowroot powder. I combined extra rose and hibiscus petals with arrowroot for a coating.
Storage: Keep them at room temperature for 2-3 weeks. Do not refrigerate, or they may melt.
Have you tried making homemade marshmallows? What flavors do you enjoy? Share your thoughts with us!
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