Turkish delight, or lokum, is a traditional confection made from a gel of cornstarch and sugar. It’s often flavored with orange blossom or rose and studded with crunchy pistachios. The dessert’s syrupy sweetness is brightened with pomegranate and lemon juice for balance.
This Turkish delight recipe produces a soft, jelly-like candy that has been enjoyed for centuries. Think of it as a refined gumdrop — delicate, chewy, and perfect for gifts or special occasions.
Although lokum may sound exotic, it’s straightforward to make. You need a few pantry staples and patience. A candy thermometer is recommended to ensure the syrup reaches the soft ball stage for the right texture.
Table of Contents
- Turkish Delight Video is in the Recipe Card
- Ingredient Notes and Substitutions
- How to Make Turkish Delight
- Turkish Delight is sweet as can be
- Frequently Asked Questions
- Turkish Delight (Lokum Recipe) Recipe
I often make a large batch to package as holiday gifts. Smaller portions are ideal because the candy is very sweet. The recipe below includes a video in the recipe card to guide you step by step.
Turkish Delight Video is in the Recipe Card
Watch the video in the recipe card for a visual guide to each step — it’s especially helpful when working with the syrup and whisking the base.
Ingredient Notes and Substitutions
- Sugar – Plain granulated sugar creates the syrup that gives lokum its sweet, glossy texture.
- Lemon Juice – Adds a bright counterpoint to the sweetness and helps with syrup clarity.
- Pomegranate Juice – Gives a tart, fruity flavor and lovely color. Other juices or flavorings such as bergamot, orange, or cinnamon can be used.
- Cornstarch – Thickens the base and prevents sticking between pieces.
- Orange Blossom Water – A delicate floral aroma. Rosewater may be substituted (use 1 tablespoon) — ensure it’s food grade.
- Pistachios – Provide texture and a nutty contrast; roughly chopped is best.
- Powdered Sugar – Mixed with cornstarch to coat the finished candies and keep them from sticking together.
How to Make Turkish Delight
- Prepare the pan. Spray an 8×8-inch pan with nonstick spray and line the bottom with parchment paper. Set aside.
- Make the syrup. In a medium saucepan, dissolve the sugar with water and lemon juice. Bring to a boil, then reduce to low and cook until the syrup reaches 240°F (soft ball stage), about 15 minutes. Turn off the heat and set aside.
- Make the base. In a separate saucepan or Dutch oven, whisk pomegranate juice, water, cornstarch, and lemon juice over low heat until the mixture thickens, whisking frequently to avoid lumps.
- Stir in the syrup. Gradually whisk the hot syrup into the cornstarch base in half-cup increments, ensuring a smooth mixture with no lumps. Continue cooking on low for about 45 minutes, stirring often. The mixture will thicken and reduce significantly.
- Transfer and chill. Stir in 1/4 cup chopped pistachios and the orange blossom water (or rosewater). Pour the mixture into the prepared pan, spread to the edges, and let rest at room temperature for 1 hour. Cover and refrigerate for 4 hours to set.
- Prepare the coating. Combine equal parts powdered sugar and cornstarch in a medium bowl. Sprinkle some on a clean work surface. Run a rubber spatula around the pan edges to loosen the lokum, then invert the pan onto the prepared surface and remove the parchment.
- Cut and coat. Use a sharp knife or pizza cutter to slice the lokum into 36 squares. Sprinkle the exposed cuts with more of the sugar-cornstarch mix, then transfer the pieces to the bowl and gently toss by hand until evenly coated.
- Serve or store. Turkish delight can be enjoyed immediately. Store leftovers in an airtight container at room temperature for up to four weeks.
Tip From Kevin
Turkish Delight is sweet as can be
This lokum is very sweet, so cutting smaller squares makes it easier to enjoy a little at a time.
Frequently Asked Questions
Lokum has a soft, slightly chewy texture similar to a dense gumdrop. Rosewater is a classic flavor, but lemon, orange, bergamot, pomegranate, mint, and honey are also common. Some versions include chopped dates, walnuts, pistachios, or hazelnuts.
Lokum is naturally sticky, which is why it’s coated in a mixture of powdered sugar and cornstarch. If pieces remain tacky, add more of the coating or use finely chopped pistachios to reduce stickiness.
Chill the confection to set it, but once set, store lokum at room temperature. Refrigeration can cause condensation and a tougher texture. Keep it in a cool, dry place away from direct sunlight.
Turkish Delight (Lokum Recipe)
Print Recipe
Video
Ingredients
For Syrup
- 4 cups sugar
- 1 1/2 cups water
- 2 tsp lemon juice
Base
- 2 cups pomegranate juice
- 1 cup water
- 1 cup cornstarch
- 1 tsp lemon juice
- 1/4 cup pistachios, roughly chopped
- 2 tbsp orange blossom water (optional; or 1 tbsp rosewater)
Coating
- 3 tbsp powdered sugar
- 3 tbsp cornstarch
Instructions
- Coat the inside of an 8×8″ pan with cooking spray and line the bottom with parchment.
- Dissolve sugar, water, and lemon juice in a medium saucepan over medium heat. Bring to a boil, reduce to low, and cook until the syrup reaches 240°F (soft ball stage), about 15 minutes. Turn off the heat.
- In another saucepan, whisk together pomegranate juice, water, cornstarch, and lemon juice. Cook over low heat, whisking often, until thickened.
- Carefully whisk the syrup into the base in half-cup increments, ensuring there are no lumps. Continue to cook on low for 45 minutes, stirring often, until reduced and thick.
- Stir in 1/4 cup pistachios and the orange or rose water. Pour the mixture into the prepared pan, spread to the edges, let rest 1 hour at room temperature, then cover and refrigerate for 4 hours.
- Mix the powdered sugar and cornstarch in a medium bowl. Run a spatula around the pan edges and invert onto a surface dusted with the mixture. Remove parchment, discard, and cut into 36 squares.
- Sprinkle the cut pieces with more of the powdered mixture, then toss the pieces to coat evenly. Store in an airtight container at room temperature for up to 4 weeks.
Notes
- The video shows adding the orange water during cooking, but it’s best added after cooking with the pistachios.
- To prevent sticking, coat the pieces in equal parts powdered sugar and cornstarch. Finely crushed pistachios can be used instead of the powdered mixture for a less sweet coating.
Nutrition
The nutrition information is an estimate provided by an online calculator and should not replace professional advice.
