Edible Flower Lollipops with Sexy Sherbet
These gorgeous homemade lollipops make perfect wedding favours; each one personalized with a name tag. We've made edible pansy lollies, but you can use any edible flowers you can get your hands on - such as violets or roses. They also taste delicious combined with our sexy sherbet! This is an incredibly quick and easy recipe that creates a mouth-twisting, fizzing, nostalgic sherbet that can be used with liquorice or lollipops. A fab gift for a kids' party bag, or for a sweet trip down memory lane.
The three key elements of sherbet work together to create a perfect balance: icing sugar for sweetness, citric acid for sourness and bicarbonate of soda for fizziness. You can add freeze-dried fruits for flavour and colour, adjusting the amounts of each to get your favourite flavoured old school treat.
- For the edible flower lollipops:
- 225g granulated sugar
- 100ml glucose syrup
- 60ml water
- a couple of drops of natural passion fruit essence (or any other essence you desire)
- edible flowers
- For the sherbet
- 300g icing sugar
- 1 tbsp citric acid
- 1 tsp bicarbonate of soda
- 3 tbsp freeze-dried fruit pieces (eg. raspberry or strawberry))
You will need a pastry brush, a sugar thermometer, lollipop sticks and a silicone mat or baking paper for this recipe.
Combine the sugar, glucose syrup and water in a saucepan over a medium heat and stir until the sugar dissolves. When it comes to the boil, dab a pastry brush into a cup of tap water and brush down the sides of the pan just above the boil line to remove any sugar crystals that have formed.
Attach a sugar thermometer to the pan and allow the mixture to continue to boil, without stiring, until it reaches 154ºC. Immediately remove from the heat. Add a few drops of your chosen flavouring and stir to combine.
You need to work quickly to form your lollies. On a silicone mat or a sheet of baking paper, put a blob of sugar syrup down and use the back of a spoon to smooth it out into a circular shape. Add a lollipop stick, then put an edible flour on top. Finish by covereing the flower completely with more sugar syrup.
Allow to cool for 30 minutes at room temperature. Wrap the lollipops indiviually in cellophane, tie with string and store at room temperature for up to a month. They are sticky, so keep them seperate from each other.
To make the sherbert, simply whiz all the ingredients in a food processor or mix together in a bowl to form a fine dust.
To serve up a sherbert fountain, fill a small shot glass with sherbert, place a liquorice stick or lollipop in the middle, and get fizzy.
Watch the Meringue Girls make the recipe below: