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Sugarelly, Spanish water, or liquorice water, is a traditional British soft drink made with liquorice that was popular in Scotland in the early to mid-20th century. [ 1 ] [ 2 ] [ 3 ] It could not usually be bought as such, but instead was prepared by leaving several strands of liquorice to diffuse in water for a period of time before drinking.
In the 18th century liquorice was used as a medicine both for humans and for horses. The Pontefract cake "was almost certainly a black cake, the portable lozenge used to make 'liquorish water', stamped with the castle lodge emblem of Pontefract to signify quality.
The company began to mass-produce the allsorts as they have done since then. Bassett's have released two varieties of allsorts that do not feature any liquorice. Fruit Allsorts feature mixed-fruit flavoured sweets, while Dessert Allsorts have flavours such as apple tart and lemon cheesecake. Both retain the shapes and textures of the original ...
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Various liquorice sweets are sold in the United Kingdom, such as liquorice allsorts. Dutch, German and Nordic liquorice typically contains ammonium chloride instead of sodium chloride, prominently so in salty liquorice, which carries a salty rather than sweet flavour. The essential ingredients of black liquorice confectionery are liquorice ...
Most liquorice (licorice) confectionery is heavily flavoured by aniseed (anise) and relies on true liquorice for only a small part of its flavouring, if any. Confections and candies called liquorice or widely considered to be liquorice-flavoured may be listed here.
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The Liquorice Allsorts variety was created by accident when Bassett salesman Charlie Thompson dropped the samples of several different products in front of a prospective client. The client was taken by the idea of selling the sweets all mixed up and in return for the success, the company allowed the client to name the new brand.