1 x 1.5kg pineapple, peeled and chopped
220g caster sugar
125ml lime juice (approximately 4 limes)
2 tbsp mint leaves, roughly torn
2 tsp finely grated lime zest
1 Place the pineapple, sugar, water and lime juice in a medium saucepan over a medium heat. Bring to the boil and cook, stirring, for 8-10 minutes, or until thickened and syrupy. Add the mint and lime zest and use a potato masher to crush the pineapple. Refrigerate until cold.
Divide the mix into 8 moulds of paper cups (125ml). Cover with foul and insert lolly stick. Freeze for 4-5 hours or until frozen.