In a sauce pan over low heat, combine granulated sugar, lemon zest and lemon juice. Slowly heat over low heat until the liquid begins to simmer. Turn off heat and allow sugar to dissolve, and the mixture to come to room temperature.

Working with the popsicle mold, add two tablespoons of the lemon/sugar mixture to the bottom of each mold.

Add 2-3 raspberries, and a few pieces of mint.

Add any remaining lemon/sugar mixture to the molds, distributing evenly.

Slowly pour sparkling water into the molds until the liquid reaches the top of the mold. If any excess liquid pours over, be sure to wipe the top of the mold clean so the popsicles are easily removed.

Place in you freezer for 6-8 hours (or overnight).

When you're ready to remove popsicles from their mold, gently run the mold under warm water (not hot) for a few seconds (just a few - don't overheat the mold)

Remove lid and gently wiggle the popsicles free from the mold. You can place popsicles in a tupperware container and store in your freezer until ready to serve.