We know it’s not quite summer anymore but there’s still time to whip up a batch of these for any parties you might be having while the sun is still shining…

Check out some more awesome summer popsicles courtesy of Chef Shane Smith.

Ingredients

• 250ml natural yoghurt
• 400ml soda water
• 40ml Barcardi / Rum
• 1/4 lime juice
• 30g caster sugar
• 20 mint leaves

Method
• In a small bowl add 10 of the mint leaves with the sugar and with the back of a wooden spoon crust them both together.
• Add the lime juice and soda water and mix.
• Strain into a clean bowl and add the yoghurt
• Divide the remaining mint leaves into the ice pop moulds (chop if the leaves are big)
• Pour the yoghurt mix into moulds and freeze overnight.

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