Method

• 1.
  Combine sugar and 3/4 cup (180ml) boiling water in a heatproof jug and whisk until sugar dissolves. Add the mint and lime zest, and, using a wooden spoon, gently push down to submerge the mint in the sugar syrup. Chill until sugar syrup has cooled completely. Once cooled, remove the mint and discard.
• 2.
  Whiz watermelon, cherries, raspberries and lime juice in a food processor until smooth. Strain through a fine sieve into a large jug, discarding solids, then stir in the sugar syrup. Divide mixture among 10 x 100ml-capacity ice-pop moulds.
• 3.
  Freeze for 2 hours or until starting to set. Insert paddle pop sticks in the centre of the moulds, then freeze for a further 5 hours or until frozen.