This homemade Elderflower Turkish Delight (Lokum) is a fun, modern twist on a classic Ottoman treat. It's incredibly easy to make, and you don't need any fancy equipment or hard-to-find ingredients. Not a fan of elderflower? No worries—you can easily switch it up with your favorite flavor!
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Turkish Delight is a sweet, slightly chewy confection made from sugar, starch, and water. It comes in different colors, shapes, textures, and flavors, with popular ones including rosewater, nuts, and lemon. Usually, it's cut into small cubes and dusted with powdered sugar or coconut to keep them from sticking together. You can enjoy Lokum on its own or with a glass of Turkish Tea - Cay.
Turkish Delight, or Lokum, has a long history that goes back to the Ottoman Empire. It was created in the late 1700s by a confectioner named Bekir Efendi, who opened a sweet shop in Istanbul. His creation quickly became popular and spread to many homes. Traditionally, it was flavored with rosewater, lemon, and orange, and served to guests as a gesture of hospitality.
How to Pick Elderflower
Always pick elderflowers when they’re fully dry and have been warmed by the sun for a bit—if not, the taste can be quite unpleasant. It is advised to wait until the flowers release some pollen before making the infusion, as it really brings out the flavor.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Sugar - I use caster sugar. It is the base ingredient that forms the syrup for the Turkish Delight.
- Cornstarch - You will need it both for thickening the confection and for coating the cut candies to prevent them from sticking.
- Elderflower - If available, use the plant's flowers to flavor the Turkish delight. Otherwise, you can add elderflower syrup or cordial to add a distinctive floral flavor.
- Lemon - I use the zest and juice of a whole lemon, which complements the elderflower aroma perfectly.
- Cream of tartar - It prevents the sugar from crystallizing too early, which is crucial for achieving the smooth, chewy texture that Turkish Delight is known for. Additionally, cream of tartar also contributes to the overall texture and consistency of the candy, ensuring that it sets properly once it cools and is ready to be cut into pieces.
- Icing Sugar - I mix it with cornstarch and use it to prevent the lokum pieces from becoming sticky, which makes cutting easier.
How to Make Homemade Elderflower Turkish Delight (Lokum)?
Making this delicious Homemade Elderflower Turkish Lokum is very easy and straightforward. However, you need to follow a few simple steps and tips to achieve the best results:
Prepare and Cook the Lokum Mixture
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 150 g of 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 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 continuously to prevent burning.
Ensure the mixture is very thick and pulling away from the sides of the pan before you remove it from the 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.
Set and Portion the Homemade Elderflower Turkish Delight (Lokum)
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 before placing them in a bowl or a container.
Recipe Tips From the Chef
- 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 dip 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.
Turkish Delight Flavorings
If you are not a fan of elderflower or it is not available in your area, you can choose other flavorings such as rosewater, orange, pomegranate, and mint. To give a crunch to your Turkish delight, you can add some nuts such as pistachios or hazelnuts to the lokum mixture right after pouring it into a tray.
Storage Instructions
Store the Elderflower Turkish Delight in an airtight container at room temperature. It keeps well for several weeks. Do not refrigerate them!
Related Recipes
For more delicious Turkish sweet recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this aromatic Homemade Elderflower Turkish Delight (Lokum) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Homemade Elderflower Turkish Delight (Lokum)
Ingredients
- 700 g caster sugar
- 700 ml water
- 150 g corn starch (mixed with ⅓ cup cold water)
- 3 g cream of tartar
- 5 elderflower heads
- 1 lemon (juice and zest)
- ¼ cup icing sugar (for coating)
- ¼ cup corn starch (for coating)
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 150 g of 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.
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