Sorbet Lollies

Our Sorbet Lollies are the best thing to cool a hot day.

Conversions

easy

SERVES 1

Ingredients

SORBET LOLLIES

  • 45 ml (3 T) water
  • 45 ml (3 T) Huletts White Sugar
  • 400 g strawberry purée

Method

  1. 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.
  2. Add the strawberry purée and divide evenly between the lolly moulds.
  3. Place in the refrigerator overnight.
  4. 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

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.

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