Rose Water Gelees

1. Grease an 8-inch square pan with vegetable oil.

2. Place 2/3 cup water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 15 minutes.

3. Combine remaining 1 cup water, sugar, and lemon juice in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves. Increase heat and boil syrup, covered, for 3 minutes.

4. Uncover saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238 degrees F (114 degrees C), about 5 minutes. Remove from heat; stir in gelatin mixture carefully until completely dissolved. Mix in rose water and red food coloring.

5. Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Cover with plastic wrap and chill, 8 hours to overnight.

6. Cut gelled mixture into 1-inch squares. Dust with cornstarch.

Cook's Note:

Rose water is available at Middle Eastern and specialty food stores.