Gin and tonic dip dabs

45 MINUTES + SETTING MAKES 24 | A LITTLE EFFORT A 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 Ω tsp

Sicilian lemon extract 2 tsp SHERBET granulated sugar 150g citric acid 1 tbsp (see cook’s notes) gin and tonic flavouring 1 tbsp (see cook’s notes)

• 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 cook’s notes) 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.

COOK’S NOTES

Citric acid is available from chemists and amazon.co.uk – it should state clearly on the product that it can be used for culinary purposes. Gin and tonic flavouring is available from sainsburys.co.uk. To make these you will need either lolly moulds (available on amazon.co.uk) 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!