Pomegranate Turkish Delight

March 6, 2018

My mom recently came back from Cyprus last year with a box of sugar-free turkish delight for us! It unfortunately didn't taste too great and during our clean out I had to throw it out because it was not Elimination Diet friendly. As my husband challenges beef this week, I am challenging gelatine (because I don't eat beef). While testing out this recipe, I fell in love with rosewater. It smells amazing and makes these delights taste just like turkish delight! This recipe uses pomegranate juice for the flavour which is very tasty! I am thinking of trying this recipe again with other flavours like apple or cranberry next time just to change it up.






Pomegranate Turkish Delight



  • 2 cups filtered water

  • 1/3 cup of 100% pomegranate juice

  • 1/4 cup of Raw Manuka Honey

  • 1/2 cup cold water

  • 3 tbsp of gelatine

  • 1 1/2 tbsp pure rosewater

  • 2 tbsp Arrowroot Starch/Flour for dusting


  1. Lightly grease a 8x8 square pan

  2. Bring the 2 cups of water to a boil in a medium saucepan

  3. Add pomegranate juice and honey to water and simmer for 5 mins while stirring

  4. Remove mixture from heat and place to the side to cool a bit

  5. In a separate bowl, bloom the gelatine. Sprinkle the 3 tbsp of gelatine over the 1/2 cup of cold water and wait 5 minutes

  6. Add the rosewater to the saucepan with the pomegranate-honey mixture while waiting for the gelatine to bloom

  7. Add the gelatine to the saucepan and stir until dissolved

  8. Pour mixture into the lightly greased 8x8 square pan

  9. Place in the fridge overnight (or at least 5 hours)

  10. After mixture has set, remove from the fridge and lightly dust with arrowroot flour

  11. Cut into small squares

  12. Enjoy!











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