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Lemonade marshmallows

There is nothing better than relaxing with a refreshing glass of homemade cloudy lemonade on a warm summer’s day, and these little marshmallow bites recreate that holiday feeling. You can adapt this recipe to suit your taste by using any kind of drink as the base for the marshmallow. Pink lemonade or cream soda work especially well or try champagne for a special occasion. They make great gifts.

MAKES 25 LARGE SQUARES

PREP TIME: 30 MINS PLUS SETTING TIME

Oil, for greasing

125ml cloudy lemonade

Grated zest and juice of ¹/₂ unwaxed lemon

2 × 12g sachets gelatine powder

450g caster sugar

150g golden syrup

100g icing sugar

2 tbsp cornflour

You will also need a sugar thermometer

1 Line a baking tray with oiled cling film and set to one side.

2 Pour the lemonade and lemon juice into a large bowl or the bowl of a stand mixer, and sprinkle over the gelatine powder. Set aside to allow the gelatine to absorb all the liquid.

3 While the gelatine is soaking, put the caster sugar and golden syrup in a saucepan with enough water to cover (around 150ml). Cook over a low heat, stirring all the time, until the sugar has dissolved. As soon as there are no visible grains of sugar, stop stirring, turn up the heat and bring the mixture to the boil. Place a sugar thermometer in the pan and once it reads 1300C take the pan off the heat and allow to cool for 1 minute until the mixture is no longer bubbling.

4 Start whisking the gelatine and lemonade mixture with an electric hand-held whisk or in a stand mixer on a medium speed. Add the syrup mixture, slowly pouring it down the side of the bowl, whisking all the time. Try to avoid pouring it directly on to the whisk or you will get grainy lumps of sugar in the marshmallow. After a few minutes, the mixture should become pale and grow in volume like a very stiff meringue.

5 Once all the syrup has been added, continue to whisk for 5–10 minutes, until the marshmallow mixture becomes really thick. The mixture is ready when the outside of the bowl feels just slightly warm and the marshmallow is starting to get really sticky.

6 Use an oiled spatula to spread the mixture into the lined baking tray, then leave it to set for 2–3 hours at room temperature or until the marshmallow feels firm. Sift the icing sugar and cornflour together into a bowl and stir through the lemon zest. Turn the marshmallow out of the tin, peel off the cling film, then dust the whole marshmallow slab with the powder. Cut into small cubes using a sharp, oiled knife. The marshmallows will keep for 1–2 weeks in an airtight container.