Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.