Gin and Tonic Dib Dabs

Gin and tonic dip dabs

  • makes 24
  • A little effort

Check out these gin and tonic dip dabs, a fun grown-up version of a childhood favourite. You can substitute any other flavouring for the gin and tonic – orange or lemon extract also work well



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


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