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Place the Pimms in a heavy saucepan, and bring to the boil. When boiling, time it for exactly 2 minutes, then take off the heat and pour into a heatproof container. Let cool.
Stir the mint syrup into the flattened ginger ale.
Peel and thinly slice the kiwifruit into rounds. Wash and slice the cucumber into rounds, as well (don't bother peeling it). Hull and slice the strawberries.
Gently place a slice of kiwifruit or cucumber or strawberries, or all three, in each of the popsicle molds. Pour in the mint-ginger ale mixture so that it fills up about two thirds of the mold. Then pour in the prepared Pimms, leaving a little space at the top, and stir very gently, so the mixture stays two toned.
Top with popsicle sticks and freeze overnight.
Run lukewarm water over the popsicles to unmold and enjoy!
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Mint-infused sugar syrup-
Large handful fresh mojito or normal mint leaves (about 20 - 25 leaves)
1 cup water
¾ cup sugar
To make the mint-infused sugar syrup, rinse the mint leaves, then add to a saucepan with the water and sugar. Bring to a boil, slowly, to dissolve the sugar, then raise the heat and boil for 1 minute. Lower the heat to a simmer and simmer for about 3 - 4 minutes. Take off the heat and leave to infuse for about half hour. Strain the mixture through a sieve and discard the mint leaves. Cool the syrup.
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