1. In a small pan heat 125g caster sugar and 450ml water, stirring to dissolve the sugar.
2. Off the heat, add the stalks and half the leaves from 3 mint sprigs and the finely grated zest of four limes.
3. Stir and leave to cool for 10 minutes. Strain the mixture into a jug, discarding the mint and zest. Mix in 3 tbsp of Lime Margarita Thin Cut Marmalade. Divide among 10 x 75ml ice lolly moulds, leaving a little room in each mould. Add reserved mint leaves to each mould.
4. Cover with the lid and insert the wooden sticks. Freeze until solid. To serve, remove from freezer 10-15min before lifting out lollies.
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