Makes: One 9”x9” tray

Time to make: 30 minutes, plus six hours to set

Grease all utensils you intend to use with coconut oil, including your pan, whisk, spatulas, and bowl.

Optionally, finely grind extra tea for dusting, making sure to remove the dried fruit pieces first.

Steep 3-6 tsp. of tea of choice in ¾ c. of water. Allow to cool slightly.

Pour ½ c. of tea into a large bowl and add 1-2 drops of rose extract. Sprinkle gelatin over the top to bloom. Mix gently if there are dry clumps on top.

Place remaining tea in a saucepan with the corn syrup and sugar and start heating over medium heat.

Heat sugar mixture until the sugar reaches hard ball stage. To test, drop a little sugar mixture into cold water. If it forms a ball that is only slightly pliable, that is the correct stage. Remove from heat.

Break apart the gelatin with the whisk attachment on your mixer. Start to mix the gelatin on low and slowly add your sugar mixture along the side of the bowl, being careful not to scald the gelatin.

Mix on medium-high for about ten minutes or until you have stiff peaks. You may add food coloring at this stage if you like. If the mixture starts to cool, stop mixing.

Spread the mix into your 9x9 pan using your spatula. Sprinkle the top with a mix of ground Teaster (optional) and confectioners sugar.

Let the marshmallows set six hours or overnight. Do not refrigerate.

Using greased scissors or a greased knife, cut your marshmallows. Lightly dredge them in a 1:1 mix of corn starch and confectioner’s sugar.

Store in an airtight container.