• Line a 18cm (7in) square pan with non stick baking parchment and oil the paper.
• Place 500ml (18floz) water, 1 tablespoon lemon juice and 800h (1lb 12oz) sugar in a heavy based saucepan and bring gently to the boil, stirring constantly until the sugar has dissolved. Once all the sugar has dissolved increase the heat, cover the pan with a lid and allow the mixture to boil for 1 minute.
• Remove the lid. Continue to boil the syrup without stirring until the temperature reaches 115°C (139°F). Remove from the heat and set to one side.
• Place 125g (4oz) cornflour and 1 teaspoon cream of tartar in a large saucepan and gradually stir in 500ml (18floz) water a little at a time. Once the cornflour and water have been combined, cook gently stirring with a wooden spoon all the time until the mixture forms a very thick gluey paste.
• Remove from the heat and gradually beat in the sugar syrup a little at a time, beating well until smooth after each addition. Do not rush this step.
• Return to the heat and bring slowly to the boil, stirring well, then reduce the heat and simmer very very gently for about 1 hour, stirring frequently. Make sure you get into the corners of the pan so that the mixture doesn’t catch. The mixture will turn a golden amber colour when it is cooked sufficiently.
• Remove from the heat and stir in 1-2 tablespoon rose water and a few drops of pink food colour. Pour the mixture into the prepared tin and allow to set for at least 6 hours.

To complete

• Sift 50g (2oz) icing sugar and 15g (½oz) cornflour together into a bowl. Then sift a little of sugar and cornflour mixture over the set Turkish delight.
• Turn out onto a sheet of baking parchmentand dust with more icing sugar mixture. Cut into squares using a lightly oiled knife.
• Drop the squares a few at a time into the remaining icing sugar mixture and toss to coat well.