“I could never in a hundred summers get tired of this.” – Susan Branch
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Lemon mojito lollipops
- 10 mint leaves
- 2 lemons, thinly sliced; some
- slices halved
- 220g sugar
- 120g liquid glucose
- 60ml (4 tbsp) soda water
- 1,25ml (¼ tsp) mint extract (find at
- baking supply stores)
- 80ml (1/3 cup) white rum
Line a baking tray with baking paper or a silicone mat and grease with non-stick cooking spray. Place 3 different-sized (8cm-, 7cm and 5cm-diameter) round cookie cutters on the lined tray and grease them with non-stick cooking spray too. Position a wooden ice lolly stick underneath each cookie cutter to form the lollies’ handles, and arrange the lemon slices and mint leaves inside the cutters, as desired.
Heat the sugar, liquid glucose and soda water in a saucepan over medium heat, allow to simmer until the sugar has melted, then increase the heat to high. Bring to a boil and cook, without stirring, 15 minutes or until the mixture reaches 120°C on a sugar thermometer.
Stir in the mint extract and white rum, and boil, 5 minutes. Remove the saucepan from the heat and allow the syrup to cool down slightly to break down the bubbles.
Working quickly, drizzle up to 30ml (2 tbsp) syrup into each prepared cookie cutter, covering the mint leaves and lemon slices. Allow the mojito lollipops to set completely on the lined tray, about 10 minutes. Lift the cookie cutters, remove the lollipops and set the lollipops aside, standing them upright in a jar. Repeat these steps with the remaining syrup, re-greasing the moulds and adding the lolly sticks each time. (If the syrup hardens during the process, simply return it to the heat to melt.)