Directions

1. 1

   Pour 100ml water into a small saucepan and bring to a boil. Remove from heat, add the caster sugar, and stir until completely dissolved. Add the torn mint leaves, return the pan to the heat, and simmer gently for 5 minutes. Remove from heat and let the mixture steep undisturbed for 30 minutes to allow the mint flavor to fully infuse. (Note: This infusion can be prepared the day before and refrigerated overnight for enhanced flavor.)

2. 2

   Strain the cooled mint mixture through a fine sieve into a large jug, using the back of a spoon to gently press the mint leaves and extract all their juice. Discard the solids.

3. 3

   Add the white rum, 125ml of fresh lime juice, and lime zest to the strained mint syrup. Stir well to combine. Pour in the soda water and stir gently until all ingredients are incorporated. Taste the mixture—it should have a bright, balanced flavor with both sweetness and tartness. Add the remaining 25ml of lime juice if a sharper taste is desired.

4. 4

   Carefully pour the mojito mixture into popsicle molds, filling each cavity to just below the rim. Place the molds in the freezer and freeze for approximately 1 hour until the mixture is sufficiently solid to support the popsicle sticks upright.

5. 5

   Insert a popsicle stick into the center of each partially frozen lolly, pushing it about three-quarters of the way down. Return the molds to the freezer and continue freezing for 6-8 hours until the lollies are completely frozen solid.

6. 6

   To remove the lollies from the molds, briefly dip the outside of each mold into hot water for approximately 10 seconds. Gently pull each lolly out using the stick. Serve immediately or wrap each lolly individually in baking parchment, place in an airtight freezer bag, and store in the freezer for up to 1 week.