Refreshing mojito Ice pops.

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In a small saucepan, combine the sugar with 100ml water and bring to the boil over a medium-high heat. Allow the sugar to dissolve, then remove from the heat.
Add the mint leaves, return to the heat and simmer for five minutes. Remove from the heat and set aside to infuse for 30 minutes.
Pour through a sieve into a large measuring jug, pushing the mint leaves with the back of a spoon to squeeze out all the juices.
Stir in the rum, lime zest and juice.
Pour in just enough soda water to reach 600ml on the measuring jug.
Add some lime slices and fresh mint leaves to 6-8 ice pop moulds.
Divide the rum mixture amongst the moulds and freeze for one hour or until solid enough to hold lollipop sticks upright.
Push one lollipop stick into each mould and return to the freezer for 6-8 hours until completely frozen.
To remove the ice pops from their moulds, dip the outsides into hot water for 10 seconds, then use the sticks to pull each ice pop out.

Per serving: 77kcals, 0.1g fat (0g saturated), 16.3g carbs (13.1g sugars), 0.5g protein, 1g fibre, 0.011g sodium

By easyFood