1.Combine sugar and water in a small saucepan, stir over high heat until sugar is dissolved. Bring to the boil. Remove from heat and cool sugar syrup.
2.Place four raspberries and five mint leaves into each of eight ½-cup (125ml) ice block moulds. Push the remaining raspberries through a fine sieve; discard seeds. Reserve puree.
3.Combine sugar syrup, lemonade and juice in a medium jug; pour into moulds, leaving 1cm gap at the top.
4.Spoon raspberry puree into moulds; do not stir. Cover moulds tightly with plastic wrap, make a small cut in the plastic and push the ice-block sticks through the plastic into the mixture three quarters of the way into the ice-block. Freeze overnight.