Lightly cost the bottom of a 9 inch by 13 inch pan with powdered sugar. Set the rest of the powdered sugar aside.

In a blender or food processor, puree the raspberries and vanilla until smooth. Pour into a mixing bowl. Sprinkle the gelatin over the raspberry puree; stir to combine.

Add the water and tea bags to a medium pot and bring to a boil. Remove from hit and let sit 5 minutes. Remove and discard the tea bags.

Return the pan to the stove and add the sugar and syrup. Heat to 240ºF (this will take 15-20 minutes), then pour over the fruit puree.

Use an electric mixer to beat the mixture until tripled in size, about 10 minutes.

Pour the marshmallow into the prepared pan. Sift a thin coat of powdered sugar over the marshmallows. Let sit at least 4 hours.

Lightly coat a knife with cooking spray, then cut around the edge of the pan, then invert over a cutting board to remove the marshmallows. Cut into squares or use an oiled cookie cutter to cut into fun shapes.