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.