Swizzels Matlow Double Lollies x100 Lollipops

Product Information

If you prefer tubs to share under the stars on a summer’s evening, our huge range of ice creams are waiting to be discovered and added to your basket today. We’ve got tubs and cones available in a host of delectable flavours. Liam Charles’ breakfast berry smoothie popsicles Photograph: Issy Croker/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Rachel Vere.

Sprinkle Lollies: Water, Glucose-Fructose Syrup, Sugar, Chocolate Flavour Coating (5%) (Vegetable Oils In Varying Proportions (Coconut Oil, Sunflower Oil, Rapeseed Oil), Sugar, Fat Reduced Cocoa Powder, Flavouring, Emulsifier: Soya Lecithins), Sugar Strands (5%) (Sugar, Coconut Oil, Water, Concentrated Beetroot Juice, Glucose Syrup, Paprika Extract, Colour: Curcumin; Glazing Agents: Yellow Beeswax, White Beeswax), Glucose Syrup, Concentrated Beetroot Juice, Colours: Calcium Carbonate, Carotenes; Acid: Citric Acid; Stabilisers: Guar Gum, Locust Bean Gum; Flavourings, Gelling Agent: Pectins.For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Traffic Light Lollies: Water, Glucose-Fructose Syrup, Sugar, Acid: Citric Acid; Stabilisers: Guar Gum, Locust Bean Gum; Flavourings, Spirulina Extract, Safflower Concentrate, Paprika Extract, Concentrated Beetroot Juice, Colours: Carotenes, Curcumin; Gelling Agent: Pectins. To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil. Discover a feast of flavours, including sweet bubble gum, fizzy cola, sharp lemon and lime, ripe banana and sugary nougat, plus tangy sherbet and fruity milkshake.

So whether you’re entertaining at a BBQ, garden party or picnic, you’ll icy goodies ready to dish out as the perfect dessert after your savoury delights.

Equipment:

While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool. The next part was even easier - pouring the mixture into a blender, adding the banana chunks and honey, and processing "until smooth and thoroughly combined".