Source: http://notwithoutsalt.com/2009/07/25/hibiscus-marshmallows/
You can find dried Hibiscus or Jamaica Flowers in the ethnic aisle or at a Mexican Market. Generally they are used to create a refreshing tea that is quite similar to cranberry juice when sugar is added. Many believe that the Hibiscus is packed with all sorts of healthy goodness including loads of vitamin C. It is also believe that consuming Hibiscus can aid in digestive issues, lowering fevers and act as a natural diuretic.
Beyond marshmallows Hibiscus can be used in teas, cocktails, syrups, jellies, granita, ice creams and sorbets.
3 packages unflavored gelatin
1 cup hibiscus “juice”, divided (recipe below)
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup (or glucose)
1 tsp. Lemon zest
2-4 Tbl. Lemon juice (depending on your preference)
1 teaspoon kosher salt
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray
When you are able to blow a bubble with the boiling sugar then it is the correct temperature. Dip the fork in the sugar then lightly blow.
Place the gelatin and 1/2 cup of the hibiscus “juice” in the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan combine the remaining 1/2 hibiscus “juice”, granulated sugar, corn syrup, lemon zest, juice and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Line a 13 by 9-inch metal baking pan with aluminum then spray with pan spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.When ready, pour the marshmallow fluff into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or sharp knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
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Hibiscus “Juice”
3 cups water
1/2 cup dried Hibiscus or Jamaica Flowers
Bring the water to a boil. Add the flowers. Turn off the heat, cover and let steep for 10 minutes.
NOTE - At this point you can also add a sweetener (sugar, honey, agave) and a bit more water and you have a lovely Hibiscus Tea. Add lemon and more sugar for Hibiscus Lemonade.
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Other fantastic uses for Hibiscus:
- Jamaica Flower Iced Tea from 101 Cookbooks
- Hibiscus Panna Cotta from Very Small Anna
- Tartelette you are incredible! Pomegranite Hibiscus Tea with Honey Ginger Yogurt Verrines
I often find marshmallows intensely sweet. Considering they are made of two ingredients – sugar and gelatin, it is no wonder they are so very sweet. But the Hibiscus in these marshmallows plays down the sweetness to create a complex flavor with a very delicate texture and a touch of tart that comes from the addition of lemon zest and juice.
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Serving Size: 1 1" ea (5g) | ||
Recipe Makes: 96 Servings | ||
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Calories: 19 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.9mg | 1 % | |
Potassium 1.2mg | 0 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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