Prepare the Pan by lining a 9x9 inch baking pan with parchment paper and lightly spray it with non-stick spray.

Create Raspberry Puree by blending frozen and freeze-dried raspberries with 1/2 cup of water, then strain through a sieve.

Cook Syrup by combining the remaining 1/2 cup of water with honey or maple syrup in a saucepan and bring it to a gentle boil for 10 minutes.

Combine Mixtures by slowly drizzling the hot syrup into the raspberry mixture while running the stand mixer on low.

Whip the combined mixture on high speed until it becomes thick and fluffy, about 2-3 minutes.

Set Marshmallows by pouring the mixture into the prepared pan and letting it sit at room temperature for 30-60 minutes.

Cut the marshmallows into desired shapes using clean scissors to maintain their structure.