Place over medium heat, and cook, whisking constantly, until the mixture becomes quite thick and just comes to a boil. Bring the remaining 1 1/2 cups water to a boil in a separate pan add to cornstarch mixture, whisking constantly. Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined.Remove sugar syrup from the heat, and set aside. Clip on a candy thermometer, and heat to 240 degrees. If there are sugar crystals on the side of the pan, brush down with a pastry brush dipped in water. Place over medium-high heat, and bring to a boil. Place the sugar, 1 cup water, and lemon juice in a small saucepan, and stir to combine. Oil an 8-inch-square baking pan, and set aside.Can be stored openly or in small cardboard boxes or bags for up to 1 week.

Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top.Test the mix by dropping a small amount into very cold water it should form a ball that can be pressed gently when cold and that will feel a little springy. It will be very thick and make big bubbles that burst as it cooks, so be careful. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep whisking, until everything combines to make a smooth, gloopy mix. Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup.If you have a sugar thermometer, it should reach 115-118C. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Oil a shallow square metal or silicone baking tray, about 18 x 18cm.

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