• 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


  • In a large heavybased saucepan mix together sugar, glocuse syrup and water.
  • Stir over medium heat until the sugar dissolves.
  • Bring mixture to the boil without stirring. When syrup temperature reaches 260°F add the colour. Do not stir.
  • 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.
  • Take great care doing this as very hot steam may rise.
  • 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.