Well... I've had my first attempt at making turkish delight. I used a gelatine based recipe since that's what was lying around. What I learned was:
1. Gelatine in sachets means that you can't control the amount. I think I had slightly too little as it didn't really set enough.
2. With that much sugar in it, the gelatine doesn't seem to be forming jelly as such. It still has that gooey consistency (a little too gooey this time around), so if I want to use gelatine it doesn't ruin the texture.
3. I added around 50mL to a recipe that required only a teaspoon. I can pretty much only taste the lemon juice. It's nice but I wasn't looking for lemon delight. Clearly "the juice of one lemon" means a crappy lemon with very little juice. It's quite strong in lemon taste.
I've now obtained some Cream of Tartar (I'm not going to make that from scratch!) and I've added another batch of petals to the remaining rosewater. After it soaks I'm just bottling it because I'm out of roses.