Sweetshop

Old Fashioned sweet shop: Lemon and Orange sherbet dips

Sherbet Lollypops

The first month of a whole new year and I am hoping that this year will be another exciting year.

I love making and eating sweets so I decided to start my 2019 with something that I was excited to try for a while, both because of its simplicity and because there really is nothing more that epitomises a classic sweet shop item – Sherbet dip lollies!

When I was a kid, I usually bought these for 20p from the local shop (from that you can probably work out whether I am younger or older than you) although honestly age is very irrelevant with sweets anyway, just ask my dad!

For these I used a recipe from The Vintage Sweet Book by Angel Adoree to create both the lollies and the sherbet.

For flavouring I went for a classic lemon sherbet, though I decided not to colour it yellow and for the lollies I made them orange flavoured and coloured them using a peach gel colour. Orange and lemon, you can’t really go wrong with that can you?

I have an idea for a fun children’s party – bowls of different flavour sherbet, sugars and lolly pops.

Different colours and flavours with scoops and bags so people can mix and match to their liking. The flavours and colours could be endless and they would beautiful to display.

Although the lollies aren’t fragile, I have not found a way of storing them easily as they tend to go a little sticky. I’m sure that there are ways to do this but I need to look into it more.

Just a little word of warning – although these are simple and cute to make they do involve boiling sugar to a very high temperature so aren’t suitable for kids to help out with.

You may not have the book I used so here are some links to good recipes:

Peppermint lollies

Sherbet dips

Cake, Sweet

Happy Birthday Sis: Frozen Raspberry and White Chocolate Cheesecake.

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Today is my ‘little’ sisters birthday. Obviously she isn’t really little anymore in any way – she’s a 26 year old law teacher who is taller than me! But she’ll always be my little sister.

This year I wanted to make her a different birthday cake to usual, something a bit fun but also a bit more grown up. Then luckily my September edition of the good food magazine dropped through the door and staring at me from the front cover was the recipe for a frozen raspberry cheesecake. Perfect.

It was pretty simple to make and was interesting being frozen.

Frozen raspberry and white chocolate cheesecake

Cake, Sweet

Good Food Magazine: Rhubarb and Orange cake

I haven’t made this recipe yet but when I finally got round to reading last months Good Food magazine I spotted a recipe that I thought would be perfect for my parents to use – Rhubarb and Orange Cake.

This year they decided to have a go at growing forced rhubarb in a pot and it has been very successful for them, so successful that it appears to be trying to break free from from its little rhubarb prison.  Usually my mom’s recipes for using rhubarb begin and end with rhubarb crumble.  I guess it is pretty good if you like rhubarb but I am not keen, especially when it is a nasty, stringy mush that tastes sour (sorry, that isn’t due to the way my mom cooks it as I am told it is really nice, it is just how my taste buds see rhubarb crumble!)  I like the crumble bit though.

So, after reading my magazine I thought this looks like a perfect recipe to give rhubarb another go and to try and help my parents use up some more of the pretty pink stuff.  I told my mom about the recipe today and she seems really keen to try it.

Hopefully this might change my opinion and I might become a rhubarb fan… because it is one thing that we can’t feed to the chickens.


Rhubarb and Orange Cake