Wedding DIY: flower lollipops with sherbet

Learn how to make these beautiful floral lolly favours

Wedding DIY: flower lollipops with sherbet
Make these pretty (and tasty) favours for your guests!

These gorgeous homemade lollipops make the perfect wedding favours – attach a name tag so they double as place names!

Makes 18
What you need
For the lollipops:

225g granulated sugar 
100ml glucose syrup 
60ml water
A couple of drops of natural passion fruit essence (or any essence you fancy!)
Edible flowers
For the sherbet:
300g icing sugar 
1 tbsp citric acid 
1 tsp bicarbonate of soda
3 tbsp freeze-dried fruit pieces (eg, raspberry or strawberry)
A pastry brush 
A sugar thermometer 
Lollipop sticks

Make it!
1. Combine the sugar, glucose syrup and water in a saucepan over a medium heat; stir until the sugar dissolves. When it comes to the boil, dab a pastry brush into a cup of tap water and brush down the sides of the pan, just above the boil line, to remove any sugar crystals.
2. Attach a sugar thermometer to the pan and allow the mixture to continue to boil, without stirring, until 154°C. Immediately remove from the heat. Add a few drops of your chosen flavouring and stir to combine.
3. You need to work quickly to form your lollies. On a silicone mat or a sheet of baking paper, put a blob of sugar syrup down and use the back of a spoon to smooth it out into a circular shape. Place your lollipop stick, then put an edible flower on top. Finish by covering the flower completely with more sugar syrup.
4. Allow to cool for 30 minutes at room temperature. Wrap the lollipops individually in cellophane, tie with string and store at room temperature for up to a month. They are sticky, so keep them separate from each other.
5. To make the sherbet, simply whiz all of the ingredients in a food processor to form a fine dust.
6. To serve up a sherbet fountain, fill a small shot glass with sherbet, place a liquorice stick or lollipop in the middle, and get fizzy.

Need some more inspiration? Here are 50 wedding favour ideas....

Project credit: Everything Sweet by The Meringue Girls (£18, Random House)

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