Heavenly Turkish Delight: A Vegan Fusion of Roses and Pomegranates

Allergens

N/A

Ingredients

• 3 cups granulated sugar
• 1 cup water
• 2 tbsp rosewater
• 1/4 tsp red food coloring (optional)
• 2 tbsp cornstarch
• 1/2 cup pomegranate seeds

Instructions

1. In a medium saucepan, combine sugar and water. Heat on low until the sugar has dissolved completely.
2. Increase heat to high and bring mixture to a boil. Cook without stirring until it reaches a temperature of 260°F (127°C).
3. Remove from heat and stir in rosewater and food coloring, if using. Let cool slightly.
4. In a small bowl, whisk cornstarch with 2 tbsp cold water. Slowly pour into the sugar syrup while continuously whisking to avoid lumps.
5. Return saucepan to medium heat and cook until mixture reaches 280°F (138°C). Remove from heat and stir in pomegranate seeds.
6. Pour the mixture onto a parchment lined baking sheet and let cool completely. Once cooled, cut into squares and serve.

Chef’s Insight

Use a candy thermometer for precise sugar syrup temperatures.

Notes

For best results, use high-quality rosewater and fresh pomegranate seeds.