Homemade Elderflower Turkish Delight (Lokum)

5 from 1 vote

Homemade Elderflower Turkish Delight (Lokum)

This Homemade Elderflower Turkish Delight (Lokum) recipe is a modern and refreshing twist on a classic centuries-old Ottoman treat.

Prep Time10

Cook Time45

Total Time55

Course: Dessert, Snack

Cuisine: Turkish

Diet: Gluten Free, Vegan

Servings: small pieces

Calories: 20kcal

Author: Ayla Clulee

Ingredients

3½ cups caster sugar (700 grams)
3 cups water (700 ml)
5¼ oz corn starch (mixed with ⅓ cup of cold water) (150 grams)
½ teaspoon cream of tartar (3 grams)
5 elderflower heads
1 lemon (juice and zest)
¼ cup icing sugar (for coating)
¼ cup corn starch (for coating)

US Customary - Metric

Instructions

Place the elderflowers in a muslin cloth and tie them with a string.
In a large saucepan, combine the caster sugar and water, then add the elderflower bag, making sure it is submerged.
Stir over low heat until the sugar has completely dissolved. Once the sugar is dissolved, increase the heat and bring the mixture to a boil.
Let the mixture boil for 10-15 minutes. Squeeze the elderflower bag with the back of a spoon to ensure you get all the flavor into the syrup, then remove and discard it.
While the sugar syrup is boiling, mix the cornstarch and the cream of tartar with ⅓ cup of cold water to form a slurry.
Mix the lemon juice and lemon zest into the syrup, and bring it to a boil again.
Slowly pour in the cornstarch mixture into the boiling syrup, stirring continuously.
Reduce the heat to low and cook the mixture for 30 minutes, stirring every 2-3 minutes.
Turn up the heat to medium-high and cook for another 15 minutes, stirring continously to prevent burning.
Ensure the mixture is very thick and pulling away from the sides of the pan before you remove it from heat. You can check the consistency by spooning a small portion of the mixture and dipping it in a cup of iced water. Let it cool down completely before testing the texture.
Line a rectangular baking dish with parchment paper or dust it lightly with cornstarch and icing sugar mixture.
Pour the mixture into the prepared dish, smoothing the top with a spatula. Allow the Turkish Delight to set at room temperature for at least 4 hours, or overnight if possible.
To prepare the coating, mix ¼ cup of icing sugar with ¼ cup of cornstarch in a small bowl.
Once the Turkish Delight is set, turn it out onto a cutting board.
Use a sharp knife dusted with the icing sugar mixture to cut the delight into small cubes.
Toss the cubes in the icing sugar and cornstarch mixture to coat them thoroughly and prevent sticking.
Let them sit uncovered at room temperature to air dry them before placing them in a bowl or a container.

Video

Notes

Ensure the mixture is very thick and pulling away from the sides of the pan before you remove it from heat.
Remember to stir the lokum mixture constantly to avoid it burning or sticking to your pan.
Homemade Elderflower Turkish Delight might have a slightly softer texture than the commercial ones as it is made with natural ingredients without any preservatives.
To check the consistency by spooning a small portion of the mixture and dipping it in a cup of iced water. Let it cool down completely before testing the texture.
Allow the Turkish Delight to set at room temperature for at least 4 hours, or overnight if possible before portioning.
Let the portioned lokum pieces sit uncovered at room temperature to air dry them before placing them in a bowl or a container.

Nutrition