Preparation time: 5 minutes
Cooking time: 30 minutes, plus chilling
25 g/1 oz. gelatin
300 ml/1/2 pint water
500 g/1 lb. granulated
sugar ½ teaspoon citric acid 1 tablespoon rose water ¼ teaspoon red food Coloring
50 g/2 oz. icing sugar ½ teaspoon bicarbonate of soda
Sprinkle the gelatine into the water in a small bowl and set over a pan of Simmering water. Allow to dissolve. Put the granulated sugar and citric acid into a saucepan and add the dissolved gelatine.
Simmer over a low heat for 10 minutes. Remove from the heat and Stir in the rose water and red food coloring. Cool before pouring into an oiled 20 cm/8 inch shallow square tin. Chill overnight.
Toss the icing sugar and bicarbonate of Soda together. Cut the Turkish delight into diamonds and toss them in the sherbet mixture.
