The first and most important step is to prepare the apple/fruit puree in advance. I do it the day before and I keep in the fridge.

For a portion of puree you need 350g apples, peeled and diced. Put apples in a pot, pour 50ml water and place over heat.

I made puree from a kilo of apples, to make sure I have enough for several batches of zefir.

Cook the apples over low heat until they become soft and tender.

Remove from heat and puree with the blender into a soft and smooth paste.

Let cool and here you have the raw material.

I heard store bought fruit puree (especially the one for babies) can be used as well, but I haven't tried.

Here is how I made blackcurrants and raspberry puree (do the same way with all the berries - blackberries, blueberries, cranberries):

- boil the fruit until tender;

- then pass through a sieve and squeeze well until the seeds are separated from the paste.

Now I've got 2 types of puree, apple and blackcurrants and raspberry, for a colourful new batch of zefir.

For 1 batch of zefir, combine 125g apple puree, 100g sugar and the juice from 1/2 lemon in a small pot.

Cook over low heat for 10 minutes until the sugar dissolves completely and the puree gets thicker and more flavourful. Stir constantly. 

For the raspberry option, combine 65g apple puree, 60g raspberry puree, 100g sugar and the juice from 1/2 lemon.

Do the same with all the fruits with pulp that can be used to make puree.

After cooking, refrigerate the fruit puree for at least 3-4 hours, covered with plastic wrap.

As I said, I prepare it a day before and the next day I cook the zefir. Here I've got puree for 2 batches, one with apples and one with raspberry.

Before we actually start making zefir, we have to prepare all the tools: 

- the agar hardens within 5-6 minutes and after that you won't be able to make the marshmallows so easily.

So, first prepare the pastry bag (mine is made of silicone, reusable) fitted with a star or flower tip - you can find these online.

Line a large (1 litre) mug with the pastry bag.

You can also use a jar or the blender cup, or anything else you can find.

Line a large oven sheet with parchment.

You can also use a simple (not oven) large baking tray or anything else you can find.

Weigh 10g agar and place in a bowl - this was bought from an organic shop close to where I live.

Add 200g sugar, mix well with a spoon and set aside.

We actually make the zefir:

In a deep bowl, combine the cold puree we made at step 10 and 1 raw egg white.

Mix on highest speed, the same way you whisk the egg whites.

Keep mixing until stiff peaks form.

This takes time, so be patient and mix for as long as you need in order to have firm and fluffy marshmallows.

When ready, set aside and quickly fix the agar syrup.

In a pot, combine the 200g sugar + 10g agar (from step 15) and 75ml water. Place over heat and stir constantly until it comes to a boil.

When it comes to the boil, turn heat to low and whisk constantly for another 5 minutes.

After this time, you'll notice a thread-like texture made of jelly and sugar - try to pick some of it, then return to the pot.

Slowly pour this hot syrup into the meringue bowl. 

Mix constantly and make sure it doesn't get on the whisks, it will only splash everything around and won't be incorporated into the meringue.

Continue to mix for another minute, then use a spatula to quickly transfer the merengue to the mug lined with the pastry bag.

As soon as you incorporated the syrup into the mixture, you have to move fast, the agar hardens within 5 minutes and after that you won't be able to shape the marshmallows any more.

Pipe the zefir into beautiful marshmallows onto the parchment. Make them slightly bigger - so that you can feel their texture and consistency.

Then let them air dry for 24 hours on the kitchen table. They don't need baking nor refrigerating, just leave them on the table.

Here you can see apple marshmallows and raspberry marshmallows.

Here are the marshmallows with blueberries + blackberries and the orange ones.

After 24 hours, dust the marshmallows with plenty of confectioners' sugar.

With a knife, remove the pieces from parchment and sandwich 2 together. This is what classic zefir looks like, made of 2 halves.

By the way - for orange zefir (or any other pulpless fruits), prepare the syrup (from steps 19-20) with 75ml orange juice, plus some zest and natural orange essence. For a stronger colour, next time I would like to add some turmeric as well.

If you want zefir with mint flavour, use mint syrup and mint essence. For the pomegranate, use the juice. For coffee flavoured zefir, make the syrup with coffee and other flavours.

So far, we've tried 4 flavours. All were delicious, but the ones that stood out the most were the raspberry and the orange.

This photo shows blueberry + blackberry zefir and orange zefir.

Here, raspberry + blackcurrants marshmallows and apple zefir.

It's fantastically good, impressive, refined, airy, delicious!

Enjoy!