Sherbet dippers

A grown up version of the traditional tuck-shop delight

Sherbet dippers

For the sherbet: 1 lemon; 100g (4oz) caster sugar; 1 tsp powdered citric acid For the lollies: A little vegetable oil; 150g (5oz) granulated sugar; juice of ½ lemon; 1 tbsp liquid glucose; 4 lolly sticks

1. Preheat the oven to 150°C/300°F/Gas 2. Use a veg peeler to pare the peel from the lemon, leaving as much pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes until dried out and golden. Allow to cool, then whizz in a blender, or use a knife to finely chop. Add the sugar and citric acid and whizz again to combine.

2. Use a glass to draw four 6–7cm (2–3in) rounds on a piece of baking paper. Turn the paper over and put on a heatproof board. Brush each round with oil.

3. Fill the sink with cold water. Put the sugar, lemon juice, liquid glucose and 1 tbsp of boiling water in a heavy-bottomed pan and heat gently to dissolve the sugar. Put a sugar thermometer into the pan and increase heat until the syrup is simmering steadily. Watch the temperature carefully and cook until it reaches 150°C (300°F).

4. Dip the pan base into the water in the sink to stop the caramel cooking any further. Take a teaspoon and carefully spoon some of it into each round on the parchment. Push in the sticks and spoon some more syrup into each round – it may run outside the circles but the lollies will be all the more lovely for it. Allow the lollies to set then carefully release them from the parchment and serve with the sherbet.