1 cup (250ml) sugar syrup
1 cup mint leaves
700g peeled watermelon chopped
3 titanium strength gelatine leaves
1 cup white rum
juice of 3 limes

*to make sugar syrup - place 1 cup (220g) caster sugar in a pan with 1 cup (250ml) water over medium heat, stirring until the sugar has disolved. Increase heat to medium and simmer for 5 mins until slightly reduced. Cool - this can be kept in fridge for up to 1 month.

1. Begin this recipie a day ahead.
Place sugar syrup and 1/2 cup mint leaves in a saucepan over medium heat and simmer for 2-3 mins. Remove from heat and stand for 30 mins to infuse.

2. Meanwhile, place the watermelon in a blender and puree until smooth. Pass through a sieve pressing down on all the solids to extract all the juice. You should have two cups (500ml) puree.

3. Soak gelatine leaves in cold water for 5 minutes until softened.
Strain infused sugar syrup into a saucepan, discarding the mint leaves and simmer over high heat for 1 inute. Squeeze out any excess water from the gelatine leaves, then add the gelatine to the syrup mix, stirring to disolve.

4. Allow to cool slightly and stir in the rum, lime juice and watermelon puree.

5. Pour mixture into ice block moulds (ice pops), then divide the tremaining 1/2 cup mint leaves amoung the moulds. Freeze overnight or until completly frozen (Makes 15 ice pops)