For the sherbet, place the caster sugar, citric acid and bicarbonate of soda in a food processor and whizz until you have a fine powder.
With the food processor still running, pour in the food colouring and strawberry flavouring, and keep blending until fully mixed through.
Remove from the blender, and place in a sealed jar (this will keep for up to a month).
For the lollipops, mix the sugar, water, golden syrup and cream of tartar in a heavy, deep pan over a medium heat. Heat until the sugar has dissolved, stirring regularly. BE CAREFUL - hot sugar syrup is painful if it touches your skin!
While the sugar is dissolving, line two flat trays with greaseproof paper, and get your lollipop sticks ready.
Once the sugar has dissolved, bring the mixture to a boil, and heat until it reaches 155C on a sugar thermometer. Once this temperature has been reached, plunge the base of the pan into a bowl of cold water to stop the cooking process.
Stir in the food colouring and rose water, working quickly so the syrup doesn't set.
Quickly spoon the syrup into circle shapes on the greaseproof paper. Push the lollipop sticks into each, and sprinkle with the decorations of your choice, before leaving to set.