Turkish Delight Gummies (Paleo, AIP)

Turkish Delight Gummies (Paleo, AIP)

Turkish Delight is a longstanding favourite in my family. As a wee lad growing up in North East England, my dad was smitten with Fry’s Turkish Delight. He fondly recalls “the teeth marks,” those little grooves left behind after biting into the jellied bit of this sweet morsel.

And I can remember one Christmas many moons ago when my Nana and I attempted to make something akin to Turkish Delight (although what we really ended up with were a good load of icing-sugar-coated squares made mostly of melted-down marshmallows and red food colouring, but, hey, they were pink and they were pretty).

And, then, of course, when my husband and I found ourselves at the Grand Bazaar in Istanbul a few years ago, we just had to come away with daintily wrapped boxes of these special eponymous little confections.

But copious amounts of sugar and synthetic ingredients, which store-bought Turkish Delight often gets you, does no one any good. So this little bit of rosy recipe development just had to happen.

I was able to source rosewater with just pure ingredients of distilled water and essence of rose petals from our local Italian Centre.

I can’t wait for you to try these simply splendid and perfectly pretty morsels.

4.7 from 3 reviews
Turkish Delight (Paleo, AIP)
Prep time
Total time
Recipe type: Treats
  • 2 cups water
  • ⅓ cup pomegranate juice
  • ¼ cup honey
  • ½ cup water
  • 3 tbsp. gelatin
  • 1 tbsp. rosewater
  • Optional: 2-3 tbsp. arrowroot flour for dusting
  • Optional if not following AIP: melted dairy- and soy-free dark chocolate for drizzling
  1. Simmer the 2 cups of water, the ⅓ cup of pomegranate juice and the honey for 5 minutes.
  2. In the meantime, bloom the gelatin in the ½ cup of cold water for 5 minutes.
  3. Remove the water-pomegranate-honey mixture from the heat, and stir in 1 tbsp. of rosewater.
  4. Add the gelatin and stir until dissolved.
  5. Pour into a lightly greased 8x8 pan and place in the refrigerator until set (at least 3 hours, preferably overnight).
  6. Remove from the refrigerator and cut into small squares.
  7. As an option, you can lightly toss the squares with the arrowroot flour or, if not following AIP, you can drizzle the squares with melted chocolate.

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 34 comments for this article
  1. Bebe at 2:46 am

    Who in the world could wait overnight for these gorgeous things? So, so excited to make these! Although I’ll be subbing orange blossom water because it’s in my cupboard now… Thank you Martine!

  2. Amanda at 2:59 am

    Oh my, love love love turkish delight and my stepmother is one of the members of that Fry family. No secrets handed down though 🙁 I can’t wait to make this. Just made your shortbread. Definitely in the Christmas mood now

  3. Kasey at 3:45 am

    Do these get chewy? Whenever I try recipes for any sort of gummy treat from gelatin, it’s never chewy–always just a bouncy, very firm jello texture. That texture has its place, but isn’t right for gummies or Turkish delight, in my opinion.

      • Kasey at 9:20 pm

        Martine, thanks for the reply! Hmm…I have to admit I’ve never had straight toffee, so I’m not sure about that. But I mean does it have the gooey texture of traditional turkish delight, where if you where to take a piece and stretch it apart it would stretch? As opposed to all the gelatin-based treats I’ve made where they’re sort of jiggly and bouncy and your teeth don’t really sink into them so much as just bite them apart.

        • Martine Partridge Author at 3:17 am

          Hello again, Kasey. 🙂 This recipe does not have that kind of consistency you describe. From what I understand, in order to get that kind of “stretch,” you’d need a lot of sugar, and since I try to keep my recipes low in unrefined sugar, I can’t achieve that gooey-ness. The taste of this recipe is delightful, though!

    • Martine Partridge Author at 6:31 pm

      If you are not following the autoimmune protocol (AIP), then you could certainly add nuts. I’ve never tried it, though, so I’m not entirely sure how it would turn out. Let me know how it goes if you experiment! 🙂

    • Martine Partridge Author at 3:50 am

      Thanks for your feedback, Jody. Lots of refined sugar would be required to get that chewy consistency of traditional Turkish Delight, and since I aim for minimal amounts of unrefined sugar in my recipes, that would be difficult, although I understand your desire for the comfort of the familiar. 🙂 I’ll make a note of this in the preamble to the recipe. I really love the flavour of these treats — the rosewater is just so lovely and very reminiscent of the Turkish Delight I’ve had in the past.

  4. Kat at 12:33 am

    My family, as in parents, siblings, and kiddos, have gone Paleo. I love my sweets, and finding/creating new yummies. I’ve always wanted to try Turkish Delight. I think it will be our New Years treat!

  5. Maija at 3:42 am

    These are so yummy! I tried my first batch and am thrilled with the results. Up until now, I’d never tried one without nuts or eggs and it turned out so well. Great recipe! I will definitely be repeating this one. Let’s see if any remain for Christmas day.

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  7. Brandilynn at 6:03 pm

    Oh yum! I had pomegranate molasses, so used the amount of that that you said syrup and it was WONDERFUL! I do not have a knowing of traditional Turkish Delight textures so enjoyed the Jell-O-y texture without my brain thinking “that is not right!” So hooray for me :}

    Also, I use rosewater essence in cranberry sauce and love it there, and this is another superplus for my love of it! Thank you for this!

    • Martine Partridge Author at 6:46 pm

      Hi, Brandilynn. Thanks so much for letting me know how much you enjoyed the recipe. 🙂 And also thanks for sharing the tip about rosewater in cranberry sauce — that sounds so lovely! I will definitely give that a try. Happy Holidays!

  8. Lauren at 10:42 am

    Like a good little blog reader I just threw this together as written, but in response to those who complained about the texture I wonder if more gelatine would achieve the desired effect. I know that when I wing it with a fruit gummies recipe I almost always end up with something TOO gummy, because I use different/too much gelatine.

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  11. AW at 4:03 am

    I’d like to make this recipe this week, but we do not have access to rose water. I have some essential oils and homemade vodka vanilla. Wondering if there is anything I can use as a substitute? Help? (We’re about to read “Lion, Witch, Wardrobe” for school and I thought it’d be a fun safe treat for our allergies.)

    • Martine Partridge Author at 10:11 pm

      Hi, AW. I had one reader make this recipe with orange essential oil/essence instead. But I think any flavour you enjoy using some essential oils would work well. Let me know what you decide, as I love to hear how others creatively tweak my recipes. 🙂 Also, you’re so right — this would be the perfect fun Lion, Witch, and the Wardrobe treat!

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    • Martine Partridge Author at 9:47 pm

      Hi, Heather. Rosewater is basically just water infused with rose, so that you get a very fragrant liquid. One reader used orange essential oils instead. I’ve never worked with essential oils in cooking/baking, but I imagine you’d need only a very small amount! If you try some experimenting, please let me know how it goes. 🙂

  13. Thea at 12:08 pm

    Thank you so much! I was looking for a real food turkish delight recipe a while ago. All the commercial turkish delight I could find was based on corn starch. I’m really looking forward to trying this!

    • Martine Partridge Author at 11:40 pm

      I love the flavour of these gummies, but they are very much gummies. They don’t have the chew of traditional Turkish Delight. Perhaps some playing around with tapioca starch might render a different texture, but I don’t do well with copious amounts of tapioca. Anyway, enjoy! 🙂

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