A soft, fluffy treat infused with tart raspberry and fresh-lemon flavors, these homemade marshmallows deliver the bright, summery taste of raspberry lemonade in every bite.
Why You’ll Love This Recipe
You’ll love making these because they take the classic marshmallow and elevate it with real fruit puree and citrus zest — no plain vanilla here. The result is light and pillowy with a fresh rasp-lemon zing. And once you’ve mastered the technique, they’re truly impressive to serve or gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2/3 cup raspberry puree
3 tablespoons (about 27 g) powdered gelatin
3/4 cup freshly squeezed lemon juice, strained
1 cup light corn syrup
Pinch of salt
1 ½ cups granulated sugar
1 tablespoon finely grated fresh lemon zest
½ cup cornstarch
1 ½ cups confectioners’ sugar
For the raspberry puree:
1 bag (10 oz) frozen, no-sugar-added raspberries, thawed
Directions
Lightly spray an 11 × 15 inch jelly-roll pan or a 9 × 13 inch baking pan with non-stick cooking spray, then rub gently with a paper towel so only a sheer film of oil remains. Also lightly spray a large offset spatula and set it nearby.
Combine the raspberry puree and the gelatin in a medium bowl and whisk until smooth and well-blended. Set aside.
In a 6-quart saucepan, combine the lemon juice, corn syrup, salt and sugar. Place over medium heat. When the mixture begins to boil, brush down the sides of the pan above the syrup with a clean moistened pastry brush (or cover the pot with a lid for two minutes) so that any crystals dissolve.
Insert a candy or instant-read thermometer into the syrup (without stirring) and continue cooking until the mixture reaches 240 °F (soft-ball stage). Once it reaches 240 °F, remove from heat and carefully stir in the gelatin-raspberry mixture.
Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover the bowl loosely with plastic wrap or a clean kitchen towel to avoid splatters. Gradually bring the mixer speed up to “high” and whip for 12 minutes. Then add the lemon zest and whip for an additional 30 seconds.
Scrape the marshmallow mixture into the prepared pan and smooth the top with the oiled spatula (or damp hands). Set it aside, uncovered, at room temperature for at least 4 hours or overnight before cutting.
Before cutting the marshmallows, combine the cornstarch and confectioners’ sugar in a large bowl. Using a lightly-oiled knife or pizza-cutter, cut the set marshmallow into pieces. (If the knife gets sticky, wash and re-oil it, or coat the knife with the starch–sugar mixture.) Toss the cut marshmallows in the coating mixture to fully coat. Then transfer each to a fine-mesh strainer and shake off as much excess coating as possible.
Store the marshmallows in an airtight container with the lid slightly ajar for up to two weeks.
Servings and timing
This recipe yields approximately 90 pieces of marshmallow. Preparation takes about 20 minutes active time, plus at least 4 hours (or preferably overnight) for setting.
Variations
Swap raspberries for strawberries or blackberries for a different berry-citrus flavor twist.
Add a teaspoon of finely chopped fresh mint or basil with the lemon zest for a subtle herbal note.
Coat the finished marshmallows half in melted white or dark chocolate for an indulgent finish.
For nut-free versions, ensure corn syrup and confectioners’ sugar are certified allergen-free.
Make them mini by cutting into very small cubes and use as toppings for hot chocolate or desserts.
Storage/Reheating
Store the marshmallows at room temperature in an airtight container (lid slightly ajar) for up to two weeks. Do not refrigerate — moisture can make them sticky. If they soften too much (in a humid environment), you can briefly spread them on a parchment-lined tray and let them sit in a dry, cool place uncovered for a couple of hours to re-firm up.
FAQs
How do I make the raspberry puree?
Puree thawed raspberries in a blender or food processor, then pass the mixture through a fine-mesh strainer or food mill to remove seeds. (You may have a little extra puree — it can be stored in the fridge and lightly sweetened to use as a sauce.)
Can I use fresh raspberries instead of frozen?
Yes — fresh raspberries work. Just make sure they are ripe for the best flavor and you still strain out the seeds for a smooth texture.
What happens if I don’t get the syrup to exactly 240 °F?
The 240 °F (soft-ball stage) is critical for proper marshmallow texture. If you stop much earlier, they may not set properly; if you go too hot, they may become too firm or crystallize.
Do I need a stand mixer?
A stand mixer with a whisk attachment is strongly recommended because you need to whip the mixture at high speed for about 12 minutes. Hand-mixing would be very difficult and less consistent.
Can I make these marshmallows vegan?
This recipe uses gelatin, which is not vegan. You can try substituting agar-agar or a vegan gelatin alternative, but results may differ in texture and set time.
How large should I cut the marshmallows?
That’s up to you! You can cut into 1 in × 1 in squares for about 90 pieces, or larger if you prefer a more substantial treat.
Can I flavour them further (e.g., vanilla, rose)?
Yes — you can add ½ teaspoon vanilla extract or a few drops of rose or orange blossom water along with the lemon zest. Just keep the flavour balanced so the raspberry-lemon remains the primary note.
My marshmallows are sticky after cutting — how can I prevent that?
Ensure you generously toss the cut pieces in the cornstarch-confectioners’ sugar mix and shake off excess. If your knife becomes sticky while cutting, wash and oil it or coat it with the starch-sugar mix before continuing.
Can I store them in the fridge or freezer?
Refrigeration is not recommended because condensation can cause stickiness. Freezing is possible in an airtight bag with a dusting of coating, but thaw slowly at room temperature to avoid moisture issues.
How should I best serve them?
They’re perfect on their own, or you can serve them alongside hot chocolate, skewer for s’mores, or use as colorful toppings for cakes and desserts. Because of the raspberry-lemon flavour, they also make a delightful gift for summer-themed occasions.
Conclusion
These Raspberry Lemonade Marshmallows are a delightful homemade confection that bring together fruity tang and fluffy sweetness in a fun and fashionable way. While they require a little technique and patience, the finished product is well worth it — perfect for gift-giving, dessert accents, or just indulging in something homemade and special. Enjoy the process and the delicious outcome!
Raspberry Lemonade Marshmallows are fluffy, fruity confections made with real raspberry puree and fresh lemon juice and zest. Bright, tangy, and sweet, these homemade marshmallows bring a fun twist to the classic treat with a summery flavor profile.
Lightly spray an 11 × 15-inch jelly-roll pan or 9 × 13-inch baking pan with non-stick spray, then rub with a paper towel to leave a sheer film. Lightly spray a large offset spatula and set aside.
Combine raspberry puree and gelatin in a medium bowl and whisk until smooth. Set aside.
In a 6-quart saucepan, combine lemon juice, corn syrup, salt, and granulated sugar. Heat over medium. Once boiling, brush down sides of pan with a moistened brush or cover for 2 minutes to dissolve crystals.
Insert a thermometer and cook without stirring until syrup reaches 240°F (soft-ball stage). Remove from heat and stir in the raspberry-gelatin mixture.
Pour mixture into a stand mixer bowl fitted with a whisk. Cover loosely with plastic wrap or towel. Gradually increase speed to high and whip for 12 minutes. Add lemon zest and whip 30 more seconds.
Scrape mixture into prepared pan and smooth top with oiled spatula or damp hands. Let stand uncovered at room temperature for at least 4 hours or overnight.
Before cutting, mix cornstarch and confectioners’ sugar in a large bowl. Cut marshmallows using an oiled knife or pizza cutter. Toss pieces in starch-sugar mixture to coat.
Use a mesh strainer to shake off excess coating. Store in an airtight container with lid slightly ajar for up to 2 weeks.
Notes
Don’t refrigerate — it can make the marshmallows sticky.
Rinse and re-oil knife while cutting to prevent sticking.
Cut into mini cubes to use as toppings or mix-ins.
Coat in melted chocolate for a decadent finish.
Swap raspberries with strawberries or blackberries for variety.
