This childhood favourite is reborn! Make at home for a trip down memory lane.
Preheat the oven to 150ºC/300ºF/gas mark 2. Use a vegetable peeler to pare the peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes until dried out and golden.
Then use a glass or jar to draw 4 x 6 – 7cm (2.5 – 3 inch) rounds on a piece of baking parchment
Allow them to cool, then whizz in a mini blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and whizz again briefly to combine.
Put the sugar, lemon juice, liquid glucose and 1 tablespoon of boiling in a small heavy-based pan and heat gently to dissolve the sugar. Put a sugar thermometer into the pan and increase the heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150ºC (300ºF).
Quickly dip the base of the pan into the water in the sink to stop it cooking any further.. Take a teaspoon and carefully spoon some of it, into each round on the parchment. Push in the sticks and spoon some more syrup into each round – it may run outside the circles but the lollies will be all the more lovely for it. Allow the lollies to set then carefully release from parchment and serve with the sherbet.
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