Print Recipe

Rose lollipops with strawberry sherbet

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Snack
Keyword: lollipop, sherbet


For the lollipops

  • 150 grams golden granulated sugar
  • 100 ml water
  • 70 grams golden syrup
  • 1/4 tsp cream of tartar
  • 3 tsp rose water
  • A few drops pink food colouring
  • decorations of your choice
  • lollipop sticks

For the sherbet

  • 250 grams caster sugar
  • 2 tsp citric acid
  • 1/2 tsp bicarbonate of soda
  • 1.5 tsp strawberry flavouring
  • 1 tsp red food colouring


  • 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.