Place 2 non-stick baking sheets in the freezer or prepare a silicone lollipop mould.
Combine sugar, glucose and water over low heat and stir until the sugar is completely dissolved.
Add food colouring the bring to the boil. Simmer until the mixture reaches 154C on a sugar thermometer.
Working quickly drop spoonfuls of toffee onto the cooled baking trays, press a stick into each and sprinkle with the sour bubbles.
Allow to set completely. Serve with the sherbet.