Lemon Fizz Pops

Take care making these as very hot steam may rise.


  • 2 cup granulated sugar
  • 2/3 cups glocuse syrup
  • 3/4 cup water
  • 1 tsp lemon extract
  • 1/2 teaspoon yellow food colouring
  • 1 tsp powdered citrus acid ( available in chemists)
  • 1 packet of sherbets


  1. In a large heavybased saucepan mix together sugar, glocuse syrup and water.
  2. Stir over medium heat until the sugar dissolves.
  3. Bring mixture to the boil without stirring. When syrup temperature reaches 260°F add the colour. Do not stir.
  4. Boiling action will incorporate the colour into the syrup. At 300°F remove from heat, when boiling action stops add in the flavouring, citrus acid and stir.
  5. Take great care doing this as very hot steam may rise.
  6. In a small, 12-hole silicone mould sprinkle the sherbert. Carefully pour in the syrup. Allow the set slightly then put in a lollipop stick then remove when completely cold.


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