Some say you either love Turkish delight or you don’t, but this recipe has converted me. A good Turkish delight is a true delight.
- 1 kg granulated sugar
- 500 ml water
- 1 medium lemon juice
- 20 gelatine leaves
- 150 ml cold water
- 120 g cornflour
- 10 ml rose essence
- a few drops red food colouring cornflour, for dusting
How to Make It
- Oil two 20 cm square cake pans. To make the Turkish Delight
- Place the sugar, 500 ml water and lemon juice in a saucepan and heat gently until the sugar has dissolved. Meanwhile, sponge the gelatine leaves in 50 ml of the cold water. Boil the sugar syrup for 2 minutes.
- Mix the cornflour with the remaining cold water (100 ml) until it’s lump-free and smooth. Remove the gelatine leaves from the water and squeeze out the excess water. Add the gelatine leaves and the cornflour mixture to the syrup, stirring continuously. Boil for a further 2 minutes. Stir in the rose essence and a few drops of food colouring until combined. Strain the mixture through a sieve.
- Pour into the cake pans and refrigerate to set overnight. Remove from the cake pans and dust with cornflour. Cut into any desired shapes.