• 3 tea bags Dilmah Exceptional Rose with French Vanilla

• 3 tablespoons powdered gelatine

• 450g sugar

• 1?2 teaspoon tartaric acid

• 300ml water

• 3 drops red food colouring

• 100g icing sugar

• 3 tablespoons corn flour


Line a 15cm square baking tin with cling film, then oil the film lightly. Make sure the sides of the pan are lined as well. Bring the water to a boil and add the tea bags. Brew for 3 minutes. Pour the tea into a medium sized heavy based saucepan and sprinkle in the gelatine. Stir over a low heat until dissolved. Add the sugar and bring to a boil. Boil for 8 minutes stirring constantly using a whisk. Stir in the tartaric acid and add the food colouring. Pour into the prepared tin and leave to set uncovered overnight. Do not refrigerate. The next day, sift the icing sugar and corn flour into a tray. Cut the Turkish delight into cubes and roll them in the mixture.