fl oz) rum Place the sugar, mint, blueberries, lime juice and 3 tablespoons water in a saucepan over medium heat and simmer for 1–2 minutes or until the sugar has dissolved. Remove from the heat and leave to cool for 5 minutes to infuse.
Add the rum and soda to the blueberry syrup and stir to combine. Pour into 12 x 60 ml (2 fl oz/¼ cup) capacity popsicle moulds. Cover with plastic wrap and insert a stick through the plastic into each pop. Freeze for 8–10 hours or until completely frozen.
MAKES 12
110 g (3¾ oz/½ cup) golden caster (superfine) sugar
¼ cup chopped mint
115 g (4 oz/¾ cup) fresh blueberries
3 tablespoons lime juice
75 ml (2 fl oz) rum
300 ml (10½ fl oz) soda water
12 popsicle sticks