Don’t be startled by the exotic sound of this recipe – lokum is just the Arabic word for that squidgy, scented cube of goodness we call Turkish Delight.
I remember watching the 1988 BBC adaptation of The Lion, the Witch and the Wardrobe on video, and finding the idea of Turkish Delight unbelievably tempting after Edmund Pevensie is seduced by the White Witch with an enchanted box of the stuff.
Try to pick the rose petals without damaging the rest of the flower, as they should hopefully still transform into hips later in the year. You will also need a sugar thermometer.
Turkish Delight makes a wonderful gift at Christmas or Easter, the perfect way to capture the blissful aroma of wild roses; just remember to lightly dust your lokum with icing sugar to stop it sticking together.
More recipes by Tiffany Francis:
- How to make wild strawberry and thyme ice cream
- How to make gorse kick mead
- How to make hawthorn vinegar (pictured)
- How to make pink dandelion wine
More recipes with foraged flowers:
For the rosewater
- Wild rose petals 1 mug
- Water 2 mugs
For the lokum
- Water 425ml
- Lemon juice 1/2 tbsp
- Granulated sugar 400g
- Cream of tartar 1/2 tsbp
- Cornflower 65g
- Red food colouring optional
- Almond flour for greasing
- Icing sugar to dust
This is a recipe from Food You Can Forage by Tiffany Francis, published Bloomsbury Wildlife.