Elderflower turkish delight

Of all the things I've made this year (that's quite a lot) this has to be my new favourite. So engrossed in picking nettles this (yesterday) morning that I forgot about picking up some rosewater to make turkish delight. Rosewater is not something you can find anywhere. The health food shop has it, but when I was in picking up some more xanthan gum and tapioca flour last week I forgot. And the next day, and the day after that, and the day after that. Anyone would think I was busy.

I first thought of elderflower turkish delight when I called in at Dove Cottage last month to pick up some pink grapefruit marmalade. The smell of roses in the garden hit you at the gate, and then again when you opened the front door, for rose petal jelly was in production - the National Trust jams & jellies book still open on the kitchen table at the rose petal jelly page. What a book. I wanted to make everything in it straight away. Rose petal jelly - turkish delight - elderflower champagne - why not make elderflower turkish delight? But it was a bit of a rainy patch at that point. It's never much good when you pick anything when it's raining - all the aroma and flavour is lost, so I had to wait a while.

With no rose water, now was the ideal time to try the elderflower turkish delight. I had some vintage Dove Cottage elderflower cordial in my fridge and just exchanged the two in the recipe, though probably used more cordial. I wouldn't try making it with commercial cordial - it has none of the aroma or flavour that the home made one does.

It was a little soft - don't think I cooked it long enough, but that could also be because it didn't really have enough time to set. By later on today it'll probably be firmer. Maybe you could make an elderflower essence - one for next year now.