Makes about 60 lollipops


  • 267 grams glucose syrup
  • 400 grams sugar
  • 150 grams apple cider
  • 20 grams fresh lemon juice
  • 10 grams honey
  • 4 grams finely grated lemon zest
  • 3 grams ground ginger
  • 2 grams cayenne pepper
  • 1 gram kosher salt
  • Vegetable oil, for brushing on molds


    Place glucose syrup, sugar, apple cider, lemon juice and honey in a heavy-bottomed pot over medium-high heat. Bring syrup to a boil, swirling pot often to ensure even cooking. When bubbling slows and bubbles get thick, syrup is nearly ready. When syrup reaches 310°, remove from heat and stir well. Add lemon zest, ginger, cayenne pepper and salt. Whisk together until syrup is no longer foamy, active bubbling has stopped, and spices are evenly distributed.

    Carefully and quickly pour syrup into a glass measuring cup, then pour into 1 1/2-inch round lollipop molds brushed very lightly with vegetable oil and with sticks in place. (If you don’t have molds, space out sticks on a nonstick mat and pour hot candy over one end of each stick, until it’s approximately 1 1/2-inch in diameter.) Let sit until completely cool and hard, about 30 minutes.

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