The Whisper of Rosewater: A Silky, Vegetarian Turkish Delight

Allergens

Nuts (Pistachios)

Ingredients

• 2 cups granulated sugar
• 1 cup water
• 1/2 cup rosewater
• 1/4 cup lemon juice
• 2 tsp red food coloring (optional)
• 1 1/2 cups cornstarch
• 1 cup chopped pistachios, for garnish

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat, stirring occasionally until the sugar is completely dissolved.
2. Bring the mixture to a boil and cook until it reaches the soft ball stage (234°F/112°C).
3. Remove from heat and carefully whisk in the rosewater, lemon juice, and food coloring if using.
4. In a separate bowl, mix together the cornstarch and 1 cup of water to create a slurry.
5. Gradually pour the cornstarch slurry into the sugar mixture while continuously stirring.
6. Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and forms a soft ball when tested with a candy thermometer (248°F/120°C).
7. Pour the mixture onto a greased or silicone lined baking sheet and let it cool completely.
8. Once cooled, cut into bite sized pieces and dust lightly with powdered sugar.
9. Sprinkle chopped pistachios over the top of each piece for garnish.

Chef’s Insight

To deepen the flavor, infuse the water used for the cornstarch slurry with a tea bag of rose petals before mixing in the cornstarch.

Notes

This dessert is perfect for a crowd, as it can be prepared in advance and served at room temperature.