For the Hugo ice cream, mix together the mineral water, prosecco and syrup. Wash and dry the mint, rinse the lime hot and cut it into thin slices, then cut them in half.
Provide the popsicle containers and fill with the hugo mixture not quite to the top. Add 1 lime slice and 1 – 2 mint leaves to each container.
Seal and place in the freezer for a few hours.
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