Hibiscus and Walnut Turkish Delight

Ingredients

• 450 ml Water (Use 200 ml for steeping the hibiscus; mix the remaining water with the cornstarch. The 200 ml of water can be replaced with fruit juice or purée for a more intense flavor and chewier consistency.)
• 30 g Hibiscus (Dried hibiscus flowers.)
• 300 g Sugar
• 50 ml Lemon juice
• 120 g Cornstarch (For the main Turkish delight mixture.)
• 100 g Walnuts (Chopped.)
• 50 g Cornstarch (For coating.)
• 30 g Powdered sugar (For coating.)

Steps

1. 1

   Measure out 200 ml of water, add the hibiscus, and bring to a boil. Strain the infusion to remove the flowers.

2. 2

   Add the sugar and lemon juice to the hot infusion. Bring the mixture to a boil again and cook for 10 minutes over medium heat.

3. 3

   Mix the remaining water with 120 g of cornstarch and stir thoroughly until smooth.

4. 4

   Pour the cornstarch mixture into the hot hibiscus infusion and bring everything to a boil.

5. 5

   Cook over medium heat for approximately 20 minutes, stirring constantly.

6. 6

   Remove the mixture from the heat, add the chopped walnuts, and stir.

7. 7

   Transfer the mixture to a mold and leave it at room temperature for 12 hours to set.

8. 8

   Mix 50 g of cornstarch with 30 g of powdered sugar.

9. 9

   Remove the Turkish delight from the mold, cut it into cubes, and coat each piece in the cornstarch and powdered sugar mixture.

Notes

The author notes that 200 ml of water can be replaced with fruit juice or purée for a more intense flavor and chewier consistency. The resting time is 12 hours at room temperature.

Nutrition per serving

• dessert
• sweets
• vegetarian
• dairy-free
• walnuts
• hibiscus
• no-bake
• homemade dessert