Rose Water Gelees

Grease an 8-inch square pan with vegetable oil. Ensure every corner is coated to prevent sticking. (Prep time: 2 minutes)

In a small bowl, place 2/3 cup of cold water. Sprinkle the gelatin evenly over the water and let it stand until softened. (Soaking time: 15 minutes)

In a saucepan, combine the remaining 1 cup of water, sugar, and lemon juice. Cook over medium heat, stirring constantly until the sugar completely dissolves. (Cook time: 5 minutes)

Once the sugar is dissolved, bring the mixture to a boil. Cover the saucepan and continue to boil for 3 minutes. (Boil time: 3 minutes)

Uncover the saucepan and attach a candy thermometer to the side. Continue cooking the syrup until it reaches 238°F (114°C). (Cook time: 5-7 minutes)

Remove the saucepan from the heat. Carefully stir in the softened gelatin mixture until it is completely dissolved into the syrup. (Mixing time: 2 minutes)

Stir in the rose water and red food coloring (if using). Mix well to ensure even distribution of flavor and color. (Mixing time: 1 minute)

Pour the syrup into the prepared greased pan. Let it stand at room temperature until the mixture is gelled. (Setting time: 4 hours)

Cover the pan with plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight, to allow the gelees to fully set. (Chilling time: 8+ hours)

Once fully set, cut the gelled mixture into 1-inch squares. Dust generously with cornstarch to prevent sticking. (Cutting and dusting time: 10 minutes)