Turkish delight recipe : Turkish delight ingredients

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In this video tutorial I share with you this Turkish delight recipe which is very easy to make. The Turkish delight ingredients are listed below.

Turkish delight ingredients

450 grams caster sugar

300 ml water

25 grams gelatine

1/4 teaspoon citric acid

some pink food colouring

two teaspoons rose water

Sherbert ingredients

50 grams icing sugar

1/2 teaspoon bicarbonate of soda

1/4 teaspoon citric acid

Turkish delight method

Line a 7 inch square cake tin with some greaseproof paper and oil it. Put it to one side.

Pour the water in a pot and sprinkle the gelatine on top, stir it in and leave it to one side until it softens. May take 10 minutes or so.

When the gelatine is ready put it on a very low heat on a hot plate and gently melt the gelatine.

When the gelatine is clear and melted, add in the sugar and citric acid. Increase the heat to medium heat and stir gently until the sugar has dissolved. Make sure none of the sugar gets on the sides of the pot.

Bring this to the boil, without stirring, until the mixture turns into a syrup. It may take about 20 minutes but it depends on the amount of heat you have.

Remove the pot from the heat and leave for the bubbles to subside. If there is any foam on the top, scoop it off and throw it away.

Leave this to cool down and almost set. Add in some pink food colouring and the rose water and stir together.

Pour the Turkish delight mix into the prepared cake tin, cover and leave this to set. It make take a few hours or overnight.

When it is ready make the sherbet by adding all the ingredients together and then whisking them.

When the Turkish delight is ready, pour about half of the sherbet mixture onto a piece of greaseproof paper.

Tip the Turkish delight onto it and then peel off the paper. Sprinkle the rest of the sherbet on top and then cut the Turkish delight into pieces.

Roll the cut parts into the sherbet mix to prevent them from sticking to each other. Serve.

Store in an airtight container lined with greaseproof paper.

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Powdered gelatine

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