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Edible flower lollipops recipe

Edible flower lollipops
Edible flower lollipops

These gorgeous home-made lollipops, combined with an incredibly quick and easy recipe for a mouth-twisting, fizzing, nostalgic sherbet, make a fab gift for a children’s party bag, or for a sweet trip down memory lane. They also make the perfect wedding favours, each one personalised 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.

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.

You will need a pastry brush, sugar thermometer and lollipop sticks.

Prep time: 30 minutes | Cooking time: 20 minutes

SERVES

18

INGREDIENTS

For the edible flower lollipops

  • 225g granulated sugar

  • 100ml glucose syrup

  • 60ml water

  • A couple of drops of natural passion fruit essence (or any you desire! There are lots to choose from at foodieflavours.com)

  • 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)

METHOD

  1. 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.

  2. Attach a sugar thermometer to the pan and allow the mixture to continue to boil, without stirring, until it reaches 154C. Immediately remove from the heat. Add a few drops of your chosen flavouring and stir to combine.

  3. 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. Place your lollipop stick, then put an edible flower on top. Finish by covering the flower completely with more sugar syrup.

  4. Allow to cool for 30 minutes at room temperature. Wrap the lollipops individually in cellophane and tie with string. They can be stored at room temperature for up to a month – but they are sticky, so keep them separate from each other.

  5. To make the sherbet, simply whizz all the ingredients in a food processor or mix together in a bowl to form a fine dust.

  6. To serve up a sherbet fountain, fill a small shot glass with sherbet, place a liquorice stick or lollipop in the middle, and get fizzy.

Recipe from Meringue Girls: Everything Sweet (Square Peg, £18). Order your copy from books.telegraph.co.uk