Think Pink for Pinktober – Pink Turkish Delight Jellies

pinktober2007_150x97In Germay you can remind your friends by with a pink ribbon email of preventive examination. And October is also the month of breast cancer awareness. I had my preventive examination in March and I scan my breasts regulary. Breast cancer research is important to save life!

Minko from initiated a food blogging event to prepare something pink and I take part with

Pink Turkish Delight Jellies

Turkish delight jellies

They are pink, because I used a red leaf gelatine and of course it’s delicious!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Pink Turkish delight jellies
Categories: Dessert
Yield: 6 to 8 Servings


4 leaves   Leaf gelatine, for pink: 3 white and 1 red
4 tablesp.   Rose syrup
1     Lemon, juiced
90 grams   Caster sugar
90 ml   Grand Marnier


  Recipe from olive magazine, May 2007
  Edited *RK* 10/05/2007 by
  Ulrike Westphal


1. Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml water and heat until the sugar has dissolved.

2. Squeeze the gelatine and add, stirring until dissolved. Add the Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set.

:Total time 20 minutes plus setting
:Nutrition per serving:146 kcalories, protein 3.4g, carbohydrate 26.2g, fat 0g, saturated fat 0g, fibre 0g, salt 0.04g


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