Make these gin and tonic lollies, then check out our candied orange peel, Turkish delight and more Christmas sweets recipes.


  • 250g granulated sugar
  • ½ tsp cream of tartar
  • 2 tsp Sicilian lemon extract


  • 150g granulated sugar
  • 1 tbsp citric acid, (see notes below)
  • 1 tbsp gin and tonic flavouring, (see notes below)


  • STEP 1

    Put the sugar and cream of tartar in a pan with 100ml water. Heat gently until the sugar is completely melted, then increase the heat and boil until the mixture reaches ‘hard crack’ (about 152C) on a sugar thermometer. Try not to move the syrup around too much, as it can catch around the edges, which will make the syrup turn a little brown. Once hard crack is achieved, remove from the heat and stir in the lemon extract.

  • STEP 2

    Carefully spoon the sugar into moulds or spoon in blobs onto a silicone mat (see notes below) and push in lolly sticks as quickly as you can. Leave to set for 2 hours until completely set.

  • STEP 3

    To make the sherbet, put the sugar, citric acid and gin and tonic flavouring into the small bowl of a food processor and whizz. Divide the sherbet between little bags or containers and add a lolly to each.

Citric acid is available from chemists and – it should state clearly on the product that it can be used for culinary purposes. Gin and tonic flavouring is available from To make these you will need either lolly moulds (available on or silicone non-stick baking mats. You can’t get a good flat base with baking paper, which means the lollies will be oddly shaped, rather than round!


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