Special equipment: Ice pop molds
Cut 6 cups strawberries in half, then slice the remaining 1 cup strawberries. Divide the sliced strawberries among 18 (3-ounce) pop molds. Set the halved strawberries aside.
In a blender, combine the remaining strawberries and mint leaves, agave, lime juice, and rum, if using. With the motor running, gradually add the seltzer water and blend until the mixture becomes smooth enough to pour.
Divide the mixture among the prepared molds and top with the remaining 1/4 cup mint. Add the ice pop sticks to the molds. Freeze 4 to 6 hours or until solid.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Feverish Ice Cream, 2011