Blueberry & Jasmine Tea Marshmallows

Here’s what to make when you are too lazy to fire up the oven. And what to eat when you skip breakfast and forget to eat lunch because you are too busy trying to remember all the other things you forgot. Or what to pop in your mouth while crawling around on the ground trying to keep the ever-moving 10-month-old from eating dust bunnies.

Blueberry and Jasmine Tea Marshmallows | Bakers Royale


These blueberry and jasmine tea marshmallows, they’re an any-time-of-day meal. Because I don’t even know what a real meal is anymore.

The baby thing has a way of warping time and reality. Minutes become lost hours, meals become cold bites between multi-tasking. It was like this  the first time, but when it’s your first, you get to use  that excuse—it’s your first. When it’s your second, the expectation is that you will have this mom thing down—things should be smooth, experience should arm you with a swift and deft mind to keep every thing well handled.

But the only thing keeping me well handled these days is an utterly adorable, irresistible, smiley-face, chubby baby who suckers me into his world. I’m not complaining I. LOVE. IT.

Blueberry and Jasmine Tea Marshmallows_Bakers Royale

He even travelled with me and Matt on our last trip to Napa Valley where I joined the Blueberry Council at The Culinary Institute of America at Greystone for a little bootcamp. A boot camp filled with a cooking and tasting things paired with blueberries—that’s blueberries in all its form: fresh, dried, freeze-dried, powdered.

You can bet I loved every moment, seriously—wine tasting, cooking, eating alongside all kinds of chefs—hella yes.  And besides all that, blueberries are a favorite around here, check out all the ways, they’ve been used here:

As for my favorite way to have blueberries—gotta go with fresh first, then powdered. The latter being a pulverized version of freeze-dried blueberries. While the powder is second to fresh for straight up eating, I love baking with it more than fresh blueberries. The powdered from is highly concentrated in flavor and great for dyeing anything you need purple or magenta—the perfect thing to give these marshmallows a punch in flavor and vibrant shot of color.

Now that you’re in the know about blueberries and all its awesome forms, pick a blueberry recipe and—do it!

Blueberry and Jasmine Tea Marshmallows Bakers Royale 210x260

this recipe

Blueberry and Jasmine Tea Marshmallows

Yield: Makes 8-10 servings


  • ½ cup water
  • 2 teaspoons loose leaf jasmine tea
  • 3 tablespoons gelatin (3 packets)
  • 2 cups sugar
  • ½ cup plus 3 tablespoons water, divided use
  • 2.5 oz. blueberry powder
  • ¼ cup honey
  •  2/3 cups powdered sugar
  • 3 tablespoons cornstarch


Preparation: Lightly cover a 9x9 pan with nonstick spray. Place parchment on top and then cover once more with nonstick spray. (The first layer of nonstick spray will help to keep the parchment paper in place.)

  1. To steep the tea: Place tea-leaf filled infuser in a glass. In a small pan, heat 1/2 cup water to a rolling boil. Pour water over infuser and steep for three minutes. Remove infuser and set tea aside to cool to room temperature. Once cooled, pour tea into a standmixer bowl fitted with the whisk attachment.  Sprinkle gelatin on top. Set aside.
  2.  In the meantime, place the sugar, water, and honey in a saucepan with over medium heat; cook and stir until sugar dissolves. Bring mixture to a simmer and cook without stirring until candy thermometer read 240 degrees F, about 12-15 minutes.
  3.  Pour syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes.
  4. In a small bowl stir together 1.5 oz blueberry powder and 3 tablespoons water until fully combined. Fold blueberry mixture into sugar mixture and fold until fully combined and no streaks remain.
  5.  Using an lightly oiled spatula, scrape mixture into prepared pan. Use a lightly oiled offset spatula to smooth out top (top surface will not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight.
  6. Whisk together powdered sugar, cornstarch and remaining 1 oz. blueberry powder until well combined. Remove marshmallow from pan and peel away parchment paper. Lightly dust top and bottom of marshmallw with powdered sugar mixture. Lightly cover a serrated knife with non-stick spray and slice marshmallow into 1 inch cubes. Cover cut sides with powdered sugar mixture. Marshmallows will keep in an air tight container for up to 5 days.
  • Blueberry powder can be sourced at your local health food store or on Amazon.
  • If jasmine tea is not your thing, you can skip the tea by replacing that portion with just a plain 1/2 cup of water.
  • I used loose leaf tea for this recipe, so if you used pre-packed tea bags the ratio may need to be adjusted.
  • If you don't have honey on hand, you can swap it out with maple or agave syrup without altering the taste too much.



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  1. Avatar for Naomi RobinsonLisa Steele says

    If I substituted stevia for the sugar do you think it would still set up with a marshmallow consistency?

    • Avatar for Naomi Robinson

      Naomi replied: — April 3rd, 2015 @ 7:21 am

      It should (I haven’t tried marshmallows with stevia). The consistency may be a little different and I’m just not sure how it would taste. If you do give this a go with Stevia, please come back and let the rest of us know how it turned out.

  2. Avatar for Naomi RobinsonKatalina @ Peas and Peonies says

    I love the colors and the flavors. I drink probably 10 cups of tea a day so this is totally for me!

  3. Avatar for Naomi RobinsonMary @chattavore says

    I really dislike storebought marshmallows…almost as much as I adore homemade marshmallows. These look absolutely gorgeous, and if you ever need anyone to share them with I’ll be glad to send you my mailing address! 😉

  4. Avatar for Naomi RobinsonConnie | URBAN BAKES says

    These look so pretty! I’ve never heard or seen blueberry powder so this is something I’m definitely going to look into. Now I’m wondering if other fruit flavors are made like this!

  5. Avatar for Naomi RobinsonSonali-+The+Foodie+Physician says

    That color is so enticing and the texture looks amazing! I want to stuff my face and my pillowcase with these beauties :)

  6. Avatar for Naomi RobinsonSarah | Broma Bakery says

    Blueberries might just be my favorite fruit. They are perfect in every way. And coupled with jasmine in a beautiful mallow? Decadence at it’s finest (and fluffiest!)

  7. Avatar for Naomi RobinsonLauren @ Lauren Caris Cooks says

    Beautiful! I really need to try and make marshmallows at some point. They just look so fun and fluffy!

  8. Avatar for Naomi Robinsonthefolia says

    These look so wonderful…I can’t wait to try these…enjoy your little one…they don’t stay small for very long :(

  9. Avatar for Naomi RobinsonSyeila says

    Hi Naomi, these look great and I can’t wait to try them. Can I substitute the gelatine for something else? Thanks!

  10. Avatar for Naomi RobinsonEden Passante says

    What a beautiful color these are! I also love the flavor combination! These would be fun for s’mores too!

  11. Avatar for Naomi RobinsonNancy in NJ says

    I am soooo pleased that you don’t use corn syrup in your marshmallows. Growing up, my father was quite the candy maker. Christmas at our house was not about cookies, it was all about candy, and he never used corn syrup. He went so far as to be pretty snobby about it too – he felt that it was cheating and that if you were going to be an above average candy maker, you needed to know how to make candy without it. I’ve inherited some of his prejudice but hopefully without his judgement! Anyway, I recently made passionfruit and vanilla bean marshmallows without corn syrup and they were ethereal. I cannot wait to try these! Thank you for thinking outside the box!