1. Prepare raw materials;
2. Put the mint leaves in a bowl, add granulated sugar, stir and marinate for 30 minutes;
3. Rub the lime with salt to clean the skin;
4. Cut green lemon into thin slices;
5. Put the cut lime slices and the pickled mint leaves into the ice cream mold;
6. Pour in the RIO Lime Rum Cocktail (pre-mixed) until the ice cream mold is 90 minutes full;
7. Put the ice cream mold in the refrigerator to freeze for one hour, insert the popsicle stick, and continue to freeze until it is frozen.
