Total Time
Prep 15 mins
Cook 0 mins



  1. Sugar syrup: Stir 1/2 cup. of superfine sugar into 1/2 cup water until dissolved. Bring to boil and boil 2 minutes without stirring. Cool. Store covered in refrigerator.
  2. In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and rum, lemon juice and sugar syrup; shake well. Strain over crushed ice-filled high-ball glasses.
  3. Garnish with the berry halves and mint sprigs.