Ingredients

For the sherbet:

  • 250 g caster sugar
  • 2 tsp citric acid
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp Sainsbury's Taste the Difference Sicilian lemon extract
  • 0.75 tsp pink food colouring by Sainsbury’s
  • 0.75 tsp Sainsbury's Taste the Difference Valencian orange extract
  • 0.5 tsp cochineal red food colouring by Sainsbury’s

For the lollipops:

  • 150 g golden granulated sugar
  • 75 g golden syrup
  • 0.25 tsp cream of tartar
  • 0.5 tsp Sainsbury's Taste the Difference Sicilian lemon extract
  • 3 drops cochineal red food colouring by Sainsbury’s
  • Sugar decorations such as candy hearts and balls

You will also need:

  • A sugar thermometer
  • 6 lolly sticks

Method

For the sherbet:

  1. 1

    Put the caster sugar in a food processor and blend for 5 minutes until you have a fine powder. Add the citric acid and bicarbonate of soda and blend again until thoroughly combined. Tip half of the mixture into a bowl reserving half for later.

  2. 2

    With the motor running add the lemon extract and the pink food colouring to the remaining sherbet. Transfer to a bowl and set aside.

  3. 3

    Transfer the reserved half of the sherbet to the food processor and repeat step 2 but this time, with the orange extract and red food colouring. Layer the two types of sherbet in a glass jar and seal. It will keep for a month in a cupboard. 

For the lollipops:

  1. 1

    Place a piece of baking parchment on a baking tray and draw 6 circles with a diameter of 4.5cm. Turn the paper over so the circles are underneath. 

  2. 2

    Combine the granulated sugar and golden syrup in a small, heavy-based saucepan. Add the cream of tartar and 100ml water, then set over a medium heat to dissolve the sugar, stirring often.

  3. 3

    Once the sugar has dissolved, place a sugar thermometer into the pan and bring the syrup to a boil. Continue to heat over a medium heat until the syrup reaches 155°C / 310°F. Remove the pan from the heat and add the lemon extract and a few drops of red food colouring, stirring until the sugar syrup is red. Leave for 3-4 mins or until the syrup has thickened and cooled slightly.

  4. 4

    Working quickly as the syrup will start to harden, use a spoon to carefully create circles on the baking parchment, using the circles drawn on as a guide. Press the sticks into the centre of the lollies and sprinkle with the sugar decorations. Leave to set.

Nutritional Details

Each serving provides
  • Energy 1310kj 313kcal 16%
  • Fat 0.5g <1%
  • Saturates 0.5g 3%
  • Sugars 77.3g 86%
  • Salt 0.32g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1616kj/386kcal

Each serving provides

77.3g carbohydrate 0.5g fibre 0.5g protein

 
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