Prepare the Ingredients

1. Prepare the Gelatin: In a small bowl, mix the gelatin with 1/2 cup of water. Stir until dissolved, then set aside to bloom for about 5 minutes.
2. Prepare the Syrup: In a medium-sized saucepan, combine the sugar, the remaining 1 1/2 cups of water, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
3. Add the Gelatin: Once the sugar has dissolved, add the bloomed gelatin to the saucepan. Stir well to ensure it completely dissolves into the syrup.

Cook the Mixture

1. Thicken the Mixture: Add the cornstarch to the saucepan, whisking until there are no lumps. Bring the mixture to a simmer over medium heat. Continue to cook, stirring constantly, until it thickens and becomes a smooth, glossy paste (about 30-40 minutes). This step requires patience but is key to achieving the right consistency.
2. Add the Flavor: Once the mixture is thickened, remove it from heat. Stir in the rosewater (or citrus zest) and a pinch of salt. This is where you can adjust the flavor to your preference, making it as floral or tangy as you’d like.

Set the Turkish Delight

1. Prepare the Pan: Line an 8-inch square baking dish with parchment paper. Lightly grease the parchment paper with a bit of oil or cooking spray to prevent sticking.
2. Pour the Mixture: Pour the thickened Turkish delight mixture into the prepared dish, spreading it evenly. Let it cool slightly before placing it in the fridge.
3. Refrigerate: Refrigerate for at least 2 hours, or until the Turkish delight is completely set and firm to the touch.

Cut and Coat with Powdered Sugar

1. Cut into Pieces: Once set, remove the Turkish delight from the pan. Use a sharp knife to cut it into squares or rectangles, depending on your preferred size.
2. Coat with Powdered Sugar: Dust each piece generously with powdered sugar to prevent sticking and give it that signature snowy appearance.