Spray the lollipop molds with a little cooking spray and add the sticks.
In a medium saucepan, add the sugar, water and cream of tartar and bring to the boil, stirring until the sugar dissolves. Stop stirring and continue boiling until the temperature reaches 300F (138C) (the ‘hard crack’ stage). Remove from the heat and gently swirl in the peppermint, rosewater and a drop or two of food colouring sparingly to get the desired colour.
Carefully pour the hot mixture into the heatproof jug.
Fill the lollipop molds and very carefully (don’t touch the hot syrup) place a rose bud or a few rose petals in each mold. Use a knife to move the rose bud if necessary.
Allow to cool completely.
Alternatively, use a metal spoon and drop small spoonfuls of the mixture onto the baking tray and smooth into rounds. Place a rose bud and lollipop stick into each round. Allow to cool completely
You'll need a heavy-bottomed pot with sides high enough so you don't get splashed with molten-hot sugar water!
The other essential tool is a food thermometer.
Before you get started making the mint and rose lollipops, be sure to get all of the tools and ingredients and have them to hand.
Prepare your lollipop molds by spraying them lightly with oil (not necessary for silicone) and inserting the sticks.
If you don't have a Lollipop Mold, you can still make them. Just put a piece of greaseproof paper onto a baking tray. You can carefully pour the hot syrup directly onto it and use a metal spoon to swirl into circles.
You'll need to work fairly quickly to get the syrup into the molds before it cools too much and thickens. Then add the rose buds and use a metal knife to position them as you like. Let them cool completely and voila: mint and rose lollipops!
When you first add the flavourings, they will seem very strong, but don't worry. As the lollipops cool, the flavour will mellow.