Pomegranate Turkish Delight
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Pomegranate Turkish Delight

If you associate Turkish Delight with the stuff that tastes like your Granny’s perfume and comes in a dusty box at duty-free, then I’d understand why it might be at the bottom of your “favourite sweets” list.

This recipe might just even convert the Turkish Delight sceptics as the tartness of pomegranate gives it a sherbet-like flavour which is less sickly than the pure rosewater type.

I make this treat regularly as it often features in my selection of Petit Four for clients that I cater for. I also like to have a stash of this Turkish Delight hidden away as emergency gifts; unfortunately I do actually have to hide it from myself as I have about as much self control with a jar of Turkish Delight as a seagull does with a Cornish pasty. You could leave out the rosewater entirely if you’re really not keen on floral flavours but I like the elegance of rose in this Turkish delight. 

Pomegranate Turkish Delight

Pomegranate Turkish Delight

5 from 2 votes
Course: SweetsCuisine: Middle EasternDifficulty: Medium
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes

This recipe might just even convert the Turkish Delight sceptics as the tartness of pomegranate gives it a sherbet-like flavour which is less sickly than the pure rosewater type.

Ingredients

  • coconut oil, for greasing

  • 80 g cornflour

  • 400 g granulated sugar

  • 600 ml pomegranate juice

  • 1 tbsp rosewater

  • 100 g icing sugar

Directions

  • Grease a piece of tin foil with coconut oil (or nonstick cooking spray if you have it) and line a 20cm square cake tin with it. Allow enough extra foil for you to be able to lift it from the tin once the Turkish delight has set in it. 
  • Whisk the cornflour with 80ml water until the lumps dissolve. 
  • Place the sugar, pomegranate juice, rosewater (if using) in a large saucepan over a medium heat. Stir until the sugar dissolves.
  • Turn the heat up and as it begins to come to a boil, add the cornflour mixture, it will begin to thicken.
  • Continue to stir gently for 20 minutes. The mixture will be thickening the whole time and should look wallpaper-paste like once it is ready. At this point, pour the mixture into the prepared tin and and leave to cool.
  • Once completely cooled, transfer to the fridge for an hour or more to chill. Once chilled, lift the Turkish delight out of the tin with the foil and chop it into cubes or triangles. Roll in icing sugar then store in a cool, dry place in a sealed container. 

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