Tangerine lollipops with sherbet

Tangerine lollipops with sherbet

Atelier Confectionery
15-20 lollipops
10 mins
Cooking time
45 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
200g granulated sugar
125ml water
70ml golden syrup
1 lemon, juiced
1/2 teaspoon tangerine oil flavouring
small amount orange food colouring paste

For the sherbet

Quantity Ingredient
20g icing sugar
1 teaspoon bicarbonate of soda
1 teaspoon citric acid
8g orange flavoured jelly crystals


  1. Lightly spray 15–20 mini heart-shaped silicone moulds or any desired shaped moulds with some oil.
  2. Heat the sugar, water, golden syrup and lemon juice in a heavy-based saucepan over a medium heat and stir to dissolve the sugar.
  3. Insert a sugar thermometer and bring the mixture to the boil, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan if necessary. Boil without stirring until the sugar syrup reaches 149°C, hard crack stage.
  4. Once the sugar syrup has reached the correct temperature, remove the pan from the heat and leave to settle. Add the flavouring and colouring and mix well to combine.
  5. Pour the mixture into a pitcher then pour into the prepared moulds. Leave to cool, inserting lollipop sticks into the sugar after 10 minutes.
  6. Leave to cool for about 30 minutes until completely cold and hardened. Remove from the mould and store in an airtight container in a dry place for up to 2 weeks.
  7. To make the sherbet, place the icing sugar, bicarbonate of soda, citric acid and jelly crystals in a small bowl and mix well to combine. Keep the mixture in an airtight container in a dry place. Serve the lollipops with the sherbet.
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