Line 2 x standard loaf tins with cling wrap and set aside. Place the sugar, 200ml water and lemon juice in a saucepan and stir over a low heat until completely dissolved. Bring to the boil and simmer for 1-2 minutes. Mix the remaining water with the cornstarch to form a paste then whisk into the simmering mixture gradually. Bring the mixture to a boil and cook for 10 minutes, while stirring vigorously. Add the gelatine powder (or soaked gelatin leafs) and stir until dissolved. Divide the mixture into two then two one batch add the pink coloring and rose water, and to the second batch, just the orange blossom water. Pour the sweet mixtures into separate prepared containers and allow to set at room temperature. Combine the icing sugar and cornstarch in an airtight container. Cut the Turkish Delight into 2cm-blocks using a hot knife and dust in the icing sugar and corn starch until coated well. Allow the sweets to mature in the container, tossing them in the icing sugar mixture (you may need to add more if it is absorbing a lot) for a day or two until the sweets stop sweating water. Store in an airtight container.Recipe reprinted with permission of Katelyn Williams.
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