Sugar should form part of a well-balanced diet and, if eaten in moderation, will not have any harmful effects on health, such as obesity or skin disorders.
easy
SERVES 1
Ingredients
SORBET LOLLIES
- 45 ml (3 T) water
- 45 ml (3 T) Huletts White Sugar
- 400 g strawberry purée
Method
- Place the water and white sugar in a saucepan over medium heat. Stir for 2 minutes or until sugar has dissolved. Simmer for 2 minutes or until syrup thickens.
- Add the strawberry purée and divide evenly between the lolly moulds.
- Place in the refrigerator overnight.
- VARIATIONS: 1. RASPBERRY LOLLY • Substitute the strawberry puree with raspberry purée. 2. GRANADILLA LOLLY • Substitute the strawberry puree with granadilla pulp. 3. PAPAYA LOLLY • Substitute the strawberry puree with papaya purée. 4. KIWI FRUIT LOLLY • Substitute the strawberry puree with kiwi purée.
Top tips
Balance and moderation
Freeze fruit the right way…
Coat your fresh fruit with a layer of sugar before freezing, or freeze them in sugar syrup.
Master the frozen fruit
Simply coat frozen fruit in a small amount of flour before adding to pie or cake mixtures. The flour prevents the fruit from sinking to the bottom of the pan.
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
