¾ cup unsweetened coconut water
Juice of one large lemon, about ¼ cup
1 heaped tablespoon Chelsea Maple Flavoured Syrup
A small handful of fresh mint leaves
¼ lemon, finely sliced

Whisk together the coconut water, lemon juice and Chelsea Maple Flavoured Syrup.
Place 1-2 leaves of the mint and a slice or two of lemon in to each mould. Top with the coconut water mixture, and freeze, about six hours.