- 1 heaped tsp caster sugar
- 3 tbsp creme de menthe
- 500ml water
- handful fresh mint leaves
- hard-setting chocolate ice cream sauce
- In a large jug, dissolve the sugar in the creme de menthe and water then chill in the fridge.
- Put one or two mint leaves in each mould, add the chilled liquid and freeze according to the Zoku instructions.
- Remove from the moulds and dip the tops in the chocolate ice cream sauce.