Coat the inside of a 8x8" pan with cooking spray and line the bottom with a square of parchment paper. Set aside.

Dissolve the sugar, water and lemon juice in a medium saucepan over medium heat. Bring to a boil, turn heat to low and continue cooking until syrup reaches the Soft Ball stage with a temperature of 240°F (about 15 minutes).

In another saucepan or Dutch oven, whisk together the base ingredients of pomegranate juice, water, cornstarch, orange or rose water and lemon juice. Cook over low heat, whisking often, until thickened.

Carefully whisk in the syrup in half cup increments, making sure there are no lumps until all is incorporated. Continue to cook on low for 45 minutes, stirring often. This will reduce and thicken considerably.

Stir in 1/4 cup pistachios. Carefully pour the Turkish Delight confection into pan, spreading to edges. Let rest at room temperature 1 hour, then cover with plastic wrap and refrigerate for 4 hours.

In a medium bowl mix together the powdered sugar and cornstarch. Use a rubber spatula and run it around the inside edges of pan to loosen. Turn the pan over onto a cutting area sprinkled with some of the powdered sugar and cornstarch mixture. Remove the parchment paper and discard. Cut into 36 squares (I use a pizza cutter or sharp knife).

Sprinkle the exposed cut Turkish Delight with some of the powdered mixture. Scoop it all into the bowl, and gently with your hands, toss to coat evenly. Store the coated Turkish Delight in an airtight container, and keep at room temperature for up to 4 weeks.