Raspberry-Pistachio Turkish Delight

Course: Dessert
Cuisine: American
Keyword: Turkish Delight
Dessert Type: Misc. Desserts
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 499kcal
Author: Elizabeth LaBau
This Raspberry-Pistachio Turkish Delight is worlds better than anything you can buy in stores! It's got this amazing fresh raspberry puree and toasted pistachios that wonderfully balances the taste!
Print Recipe


  • 8 ounces raspberries to yield 1/2 cup raspberry puree
  • 4 cups granulated sugar
  • 4 cups water divided use
  • 2 tsp lemon juice
  • 1 1/4 cups cornstarch
  • 1 tsp cream of tartar
  • 2 tbsp rosewater
  • 1/2 tsp raspberry extract optional
  • 1 cup toasted pistachios coarsely chopped
  • 1 cup powdered sugar


  • Line a 9x9-inch pan with foil and spray the foil with cooking spray. Set aside for now.
  • If using frozen raspberries, thaw them completely first. Puree the raspberries in a blender, then strain through a fine mesh strainer to remove most of the seeds. You should have about 1/2 cup of raspberry puree—the exact quantity doesn’t matter. Add enough water to equal 3 cups of liquid (probably around 2 1/2 cups), and set aside for now.
  • Combine the sugar, lemon juice, and 1 1/2 cups of water in a medium saucepan over medium heat. Stir until the sugar dissolves, then brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Bring the candy to a boil, then insert a candy thermometer. Cook the sugar syrup until it reaches 240 degrees Fahrenheit on the thermometer.
  • When the sugar syrup reaches about 225 F, start preparing the rest of the ingredients. Combine the 3 cups of raspberry puree/water from earlier with the cornstarch and cream of tartar in a larger (at least 4 quart) saucepan. Place the pan over medium heat, and whisk everything together until there are no lumps. Bring the mixture to a boil, whisking constantly. It will become very thick and pasty.
  • Once the sugar syrup is at 240, slowly stream it into the cornstarch mixture, whisking the entire time so that it doesn’t clump up. Once all the sugar syrup is in, continue to whisk until the mixture is smooth and thick.
  • Turn the heat to low and simmer the candy, whisking every 5-10 minutes, for 45 minutes. It will scorch on the bottom if you’re not careful, so do make sure to whisk it regularly. By the end, it will be very thick and gluey.
  • When it’s finished cooking remove it from the heat and stir in the raspberry extract (if using), the rosewater, and the chopped pistachios. Scrape it into the prepared pan and smooth it into an even layer. Let the Turkish Delight rest until set, for at least 4 hours or overnight.
  • Once set, use a large sharp knife to cut it into small squares. Roll the squares in powdered sugar to prevent them from sticking together. Store Turkish Delight in an airtight container with waxed paper between the layers.


You will need a candy thermometer for this recipe. Rosewater is commonly found with the middle eastern ingredients at large grocery stores or specialty markets, or it can be ordered online. It can be omitted from this recipe with fine results, but your Turkish Delight will be less authentic.


Calories: 499kcal | Carbohydrates: 112g | Protein: 2g | Fat: 5g | Sodium: 7mg | Potassium: 209mg | Fiber: 2g | Sugar: 93g | Vitamin A: 60IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.8mg