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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This article was written by

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.