Sugar-free Turkish Delight

Ingredients

• 800 ml water
• 80 g / 2/3 cup arrowroot powder or tapioca flour
• 4 tbsp agar powder
• 150 g / 3/4 cup xylitol
• 1 tsp beetroot powder or juice, for colouring
• 1 1/2 tbsp rose water
• 4 tbsp arrowroot powder
• 4 tbsp xylitol

Instructions

1. 1

   Mix 100ml of the water with the arrowroot...: Mix 100ml of the water with the arrowroot powder in a bowl and set aside for later. Line a small tin with parchment paper.

2. 2

   Add the remaining 700ml of water to a...: Add the remaining 700ml of water to a large saucepan and sprinkle the agar powder on top. Bring to a medium heat and whisk in the xylitol. Allow the mixture to come to a boil and then reduce to a low simmer, whisking until the xylitol and agar have dissolved.

3. 3

   Once dissolved, add the mixture to a blender...: Once dissolved, add the mixture to a blender and mix with the beetroot powder and the arrowroot mixture you made earlier. Blend until smooth and thick. Return to the saucepan.

4. 4

   Bring back to a low-medium heat and stir...: Bring back to a low-medium heat and stir gently until the mixture becomes very thick and stretchy. Remove from the heat and stir in the rose water until well combined.

5. 5

   Transfer the mixture into the prepared tin and...: Transfer the mixture into the prepared tin and smooth it out evenly. Leave to cool and set in the fridge overnight.

6. 6

   The next day, prepare an icing sugar by...: The next day, prepare an icing sugar by blending the arrowroot and xylitol together until it forms a fine powder. Warning: it will create a lot of dust! Alternatively, use a mixture of ordinary icing powder and arrowroot powder. The arrowroot powder is necessary to stop the Turkish delight from sticking or going soggy.

7. 7

   Remove the Turkish delight from the fridge and...: Remove the Turkish delight from the fridge and cut into small squares. Coat in the powdered sugar and enjoy!