3 cups sugar
1 teaspoon lemon juice
4 1/2 cups cranberry grape juice drink
1 1/2 cup cornstarch (corn or maize)
1 teaspoon cream of tartar or fruit pectin, or 1 rennet tablet
2 tablespoons rosewater or vanilla extract
olive oil, for the cooking pan
1/2 cup confectioners' sugar
1/2 cup chopped, toasted, unblanched almonds (optional)
1. Combine the sugar, lemon juice, and 1 ½ cups of the water in a heavy-bottomed saucepan. Stir over low heat until the sugar has dissolved.
2. Bring the syrup to a boil, and let boil for a few minutes.
3. Remove from the heat.
4. In another heavy-bottomed saucepan, mix together the 1 1/4 cup of the cornstarch, cream of tartar, and 1 cup of the water until smooth. Boil the remaining water in another pot and stir into the cornstarch mixture.
5. Place over the heat and stir constantly until the mixture thickens and bubbles.
6. Gradually pour the hot syrup into the cornstarch mixture, stirring constantly.
7. Bring to a boil, and continue to boil gently for 1 ¼ hours. Stir occasionally with a wooden spoon and cook until the mixture is a light orange color.
8. Add the rose water or anise, and mix in the nuts, if using, then remove from the heat.
9. Lightly coat a 9-inch square cake pan with olive oil and pour in the mixture. Leave for 12 hours to set.
10. The final step is to combine the confectioners' sugar and remaining cornstarch in a flat dish. Lightly oil a knife and cut the Lokoum into rectangles, then gently toss them in the confectioners' sugar mixture.
11. Store in a sealed container, with the remaining confectioners' sugar mixture sprinkled between the layers.