In a small pan heat the caster sugar and 450ml (2 cups) water, stirring to dissolve sugar.
Add the stalks and half the leaves from 3 mint sprigs (reserve remaining leaves) and the finely grated zest of 4 limes.
Cool, strain into a jug (discard mint and zest) and mix in the lime juice and white rum.
Divide among 10 x 75ml ice lolly moulds – the mixture shouldn’t fill moulds completely.
Put reserved mint leaves into each mould.
Cover with mould lid and insert sticks. Freeze until solid. To serve, remove from freezer 10-15 mins before lifting out lollies.
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