Marshmallows are always a big hit in our household. Years ago I created my basic marshmallow recipe (with optional probiotics!) and I’ve done a few spin-offs from there. This rose marshmallow version features heart-supportive herbs, like roses and hibiscus petals, and is naturally sweetened with honey.
Add a square of dark chocolate and some homemade grain-free graham crackers for a delicious s’more. Or eat them straight out of the pan. They’re sweet with a hint of tangy floralness that makes a great dessert, no matter how you eat them.
Love Your Heart With Rose Marshmallows
Marshmallows probably aren’t the first thing you think of when it comes to heart health. While we do limit sweets, my rule is any dessert has to have some nutritional value. My original version includes real marshmallow root and probiotics for gut health. I’ve also made elderberry marshmallows and matcha marshmallows with beneficial herbs.
I wanted to do something fun for Valentine’s Day and heart supportive herbs came to mind! You don’t have to save these for just Valentine’s Day though. They make a great treat all year long.
Rose Petal Benefits
Most of us envision a bouquet of roses for special occasions, but they’re more than just a pretty flower. Rose petals have a lovely floral taste and smell. You can make rose water or hydrosol, rose tea, and other edible things with roses.
Rose is known for its ability to support the heart emotionally, especially during times of grief and heartache. It’s traditionally been used to help with trauma, depression, and overwhelm. Rose petals also support the nervous system, can help boost libido by balancing hormones and help regulate the menstrual cycle. Its volatile oils help ease pain and anxiety.
Since it’s a popular flower numerous rose cultivars are being sold. Wild rose or Rosa damascena have the most research behind their medicinal benefits. If you don’t have wild roses available to forage or grow them in your garden, you can get rose petals from herbal stores. Avoid using roses from a florist as they’re often sprayed with lots of chemicals and aren’t safe to eat.
Heart Healthy Hibiscus
Hibiscus has a nice tart flavor that helps balance out the sweetness of the honey. I like it in these herbal mocktails and I even use it in wild cherry cough syrup. It’s high in vitamin C and antioxidants, which give it its sour taste and bright red color.
It has traditionally been used to restore healthy blood pressure and cholesterol levels. Hibiscus has a long history of being used to support cardiovascular health. It helps balance hormones and can also help regulate menstrual cycles thanks to its astringent actions.
Both rose and hibiscus are considered generally safe for most people, so I feel fine about giving them to my kids in food. If you have any medical conditions or any concerns with taking herbs though, be sure to discuss it with your natural healthcare provider.
Hibiscus Rose Marshmallows
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!
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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.
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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.
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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.
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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.
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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.
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Once the marshmallows are whipped, quickly pour them into the lined/greased dish and smooth out evenly. Damp fingers work well for this.
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Let rest for at least 4 hours (overnight is better).
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Flip onto a cutting board and cut with a well-oiled pizza cutter or knife into 24 marshmallows.
Nutrition Facts
Hibiscus Rose Marshmallows
Amount Per Serving (2 marshmallows)
Calories 102
% Daily Value*
Fat 0.01g0%
Saturated Fat 0.003g0%
Polyunsaturated Fat 0.001g
Monounsaturated Fat 0.003g
Sodium 12mg1%
Potassium 16mg0%
Carbohydrates 23g8%
Fiber 0.1g0%
Sugar 23g26%
Protein 4g8%
Vitamin A 7IU0%
Vitamin C 0.1mg0%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Store in an airtight container at room temperature for up to 3 weeks.
Tips for Making Hibiscus Rose Marshmallows
It may sound intimidating at first, but the process really is simple! I first make a strong herbal infusion, then add the gelatin to half of the herbal tea, and boil the other half with honey on the stove. Add the two mixtures together, whip, and you’ve got marshmallows!
Hibiscus naturally has a vibrant red color, but once the honey cooks and becomes darker the color isn’t as noticeable. If you don’t want off white marshmallows, you can add some natural red food dye for a pink hue. I used 50 drops of natural food color for a very subtle pink. It’s not as strong as red dye #40, but I’m ok with that.
Once the marshmallows are dried and cut, toss them in some powder so they don’t stick to each other. You can use organic powdered sugar or arrowroot powder. I blended some extra rose and hibiscus petals with arrowroot in a coffee grinder for mine.
Storage: These marshmallows will last about 2-3 weeks at room temperature. Do NOT store them in the fridge as they’ll get too gooey and melt.
Have you ever made homemade marshmallows? What are your favorite flavors to use? Leave a comment and let us know!
