Rose Turkish Delight recipe

Click to rate
(2348 ratings)
Sending your rating
  • Gluten-free
  • Nut-free
makes: 36 - 49
Skill: medium
Cooking: 20 min

Nutrition per portion

Calories 145 kCal 7%
  • We earn a commission for products purchased through some links in this article.
  • This classic Turkish delight recipe is so easy to follow and makes delicious sweets each time. Turkish delight delicately flavoured with rosewater looks gorgeous and taste wonderful.

    This easy rose Turkish Delight recipe makes 36-49 squares and is the perfect food gift to wrap up in pretty bags and give to loved ones. It’s a great gift that anyone would love to receive. It’s a traditional recipe that you’ll want to make time and time again. Don’t forget to dust each cube with icing sugar before handing to friends and family. Once you’ve made your Turkish Delight store in a cool, dry place (but not in the fridge) for up to 1 week. This recipe is not suitable for freezing. Turkish Delight like most recipes to best made and eaten on the same day.

    Love making sweet things? We’ve got loads more delicious cake recipes here!


    • 8 leaves gelatine
    • 500g (1lb) granulated sugar
    • Few drops of rosewater
    • Few drops of pink liquid food colouring
    • 2 level tbsp icing sugar
    • 1 level tbsp cornflour
    • 18cm (7in) square sandwich tin


    • Pour 300ml (½ pint) water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.

    • Remove the pan from the heat and stir in rose water and food colouring, until it’s pale pink. Wet the sandwich tin with cold water, then pour in the rose syrup. Leave this in a cool place to set overnight.

    • Sift the icing sugar and cornflour together onto a plate or board. Ease the set Turkish Delight out of the tin on to the icing-sugar mixture. Use a long knife with a damp blade to cut the jelly into 2.5-3cm (1-1¼in) squares. Coat all cut surfaces in the powder mixture.

    • Store in a cardboard box, lined with baking parchment, in a single layer, dusted with a little extra icing-sugar mixture. Keep in a cool, dry place (but not in the fridge) for up to 1 week (not suitable for freezing).

    Top tip for making Rose Turkish Delight

    Gift idea: Try packaging the Turkish Delight in a cup and saucer, wrapped in cellophane, so that the recipient still has a present after the sweets have been eaten.

    Click to rate
    (2348 ratings)
    Sending your rating