Cantaloupe Popsicles

Combine water and sugar in a medium saucepan; bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Remove syrup from heat and stir in mint leaves and lime zest; let steep 30 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids.

Stir in cantaloupe puree and rum. Fill each popsicle mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Let freeze 1 hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more.

Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks.