Okay, so the rosewater is busily making itself and smelling lovely. First batch has been squeezed and 2nd steeping is in progress. Might go for a 3rd, depending on how strong it tastes.
As for the Turkish Delight recipes, I'm kind of tempted to make the gelatine version, although it does seem a bit lazy. If I go for that one, it's on Epicurious here or elsewhere with extra lemon juice.
If I do it properly (with cream of tartar and heaps of sugar), I found two choices here and here. The one suggesting the pistachios was a gelatine one. Weird. I thought they would work better in the Tartar by not sinking to the bottom so easily. Oh well.