Step 1

Place lemon, lime, rice malt syrup, eggwhites and 1/2 tsp salt flakes in a blender and whiz until well combined. Strain through a fine sieve into a jug and stir through sparkling water. Divide among icy pole moulds, stopping 3cm from top of each mould. Fill moulds with sliced cucumber and mint, pushing down with a knife to press up against sides of moulds.

Step 2

Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight. Remove icy poles from moulds and serve immediately.