*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.


  • Begin this recipe 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.
  • 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.
  • 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 minute.
  • Squeeze out any excess water from the gelatine leaves, then add the gelatine to the syrup mix, stirring to disolve.
  • Allow to cool slightly and stir in the rum, lime juice and watermelon puree.
  • Pour mixture into ice block moulds (ice pops), then divide the remaining 1/2 cup mint leaves among the moulds.
  • Freeze overnight or until completely frozen.
  • (Makes 15 ice pops)