Edible Flower Lollipops with Sexy Sherbet Recipe

26 Aug 2015

Everything Sweet by The Meringue Girls: Alex Hoffler and Stacey O'Gorman is packed with impressive, delicious and easy-to-make edible wedding favours and wedding cake recipes. The perfect companion as The Great British Bake Off hits our screens. Add a sweet touch to your day and win this newly-released recipe book – just click here to find out how to enter.

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Image gallery

These gorgeous homemade lollipops 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. 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 dessert table addition or wedding favour that will take you on a 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.

Makes 18

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! There are lots to choose from Foodie Flavours)
Edible flowers

For the sherbet:
300g icing sugar
1 tbsp citric acid
1 tsp bicarbonate of soda
3 tbsp freeze-dried fruit pieces (e.g. raspberry or strawberry)

To dip:
Shop-bought or homemade
Lollipops or liquorice wands for a classic dib-dab experience

A pastry brush
A sugar thermometer
Lollipop sticks

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 stirring, until it reaches 154°C. 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. Place your lollipop stick, then put an edible flower on top. Finish by covering the flower completely with more sugar syrup.

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

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

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.


Find out how to WIN Everything Sweet by The Meringue Girls: Alex Hoffler and Stacey O'Gorman 

MORE RECIPES: Prosecco, Strawberry & Popping Candy Truffles

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