Lakhoum, Also Known As Turkish Delight

"You can substitute any concentrated fruit puree for the orange/lemon, etc"
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Ready In:
64 1"x1"


  • 1 rind of medium lemon, finely grated
  • 14 cup lemon juice
  • 3 cups sugar (superfine)
  • 4 ounces water
  • 2 tablespoons gelatin (or agar agar or guar gum)
  • 8 ounces water
  • 23 cup cornstarch
  • 1 tablespoon rose flower water (or one teaspoon rose extract or food grade)
  • 3 drops red food coloring
  • 12 cup confectioners sugar


  • For orange flavored candy, substitute for the lemon and rose flavors -.
  • Rind of 1 medium orange.
  • 1/4 cup (2 fl oz) orange juice concentrate.
  • 3-4 drops of orange flower water.
  • Other flavors may be used, concentrated syrups, blackcurrant, orgeat, strawberry, cherry and raspberry. Use about 1/4 to 1/3 cup of syrup or strained fruit puree.
  • Line base and sides of an 8 inch square cake pan with aluminum foil, leaving the edges of the foil extending out over the edges of the pan.
  • Brush or spray foil with canola oil or melted butter.
  • Remove white pith from citrus rinds.
  • Combine the rind, juice, sugar and water in large pan with a heavy bottom.
  • Stir over medium heat without boiling until the sugar has completely dissolved.
  • Brush the sugar crystals that form on the sides of pan with a wet pastry brush.
  • Bring to a boil, reduce heat slightly and continue boiling without stirring for 5 minutes or until a teaspoon of the mixture dropped into cold water forms long threads.
  • If you are using a sugar thermometer it must reach 221°F
  • Combine gelatin with 1/2 cup (4 fl oz) extra water in a small bowl set over barely simmering water.
  • Stir until dissolved.
  • In a separate bowl combine cornstarch with the remaining water and mix until smooth.
  • Add both the gelatin and cornstarch mixtures to the sugar syrup.
  • Stir the mixture over medium heat until the mixture boils and clears.
  • Stir in the flower water or rose water and a few drops red food coloring.
  • Strain mixture through a fine mesh strainer into the foil-lined cake pan.
  • Refrigerate over night.
  • When firmly set, turn out onto a cutting board sprinkled with confectioners sugar.
  • Peel off the foil and cut the confection into cubes.
  • Roll cubes in confectioner's sugar.
  • Store in an airtight container.

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As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
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