Method

• 1.
  For the tequila syrup, place all ingredients and 1 cup (250ml) cold water in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a simmer. Simmer, untouched, for 8-10 minutes, until reduced to 1/2 cup (125ml). Transfer to a heatproof jug and cool to room temperature.
• 2.
  Place each fruit into separate large jugs and, one at a time and cleaning the blender between each, use a handheld blender to blend until a smooth puree. Divide the tequila syrup between each fruit puree and stir well to combine.
• 3.
  Pour the fruit puree mixtures into 16 x 1/2-cup (125ml) capacity ice pop moulds, alternating layers as you go to create a mix of colours in each mould. Push a wooden ice pop stick into the centre of each pop, halfway down into the mixture. Freeze for at least 4 hours, or overnight, until set firm.
• 4.
  For the lime & mint salt, place 1 tbs salt flakes and the lime zest in a mortar and, using a pestle, pound until zest is very fine. Add the sugar and remaining salt and pound until mixture is well combined and bright green. Transfer to a small serving bowl (see note). Just before serving, finely chop the mint and stir through.
• 5.
  When ready to serve, remove pops from freezer and stand for 5 minutes to soften slightly, then remove pops from moulds. Serve immediately with some lime & mint salt sprinkled over, with remaining lime & mint salt served alongside.