Ginger ale syrup
Bring the ginger ale and sugar to the boil in a pan, simmer for approx. 2 mins. until the sugar has dissolved. Add the lemon juice and Pimm's, leave to cool, pour through a sieve into a measuring cup.
Mix the mint in with the syrup, pour into the ice lolly moulds. Arrange the strawberry and cucumber slices on top. Freeze the ice lollies for approx. 12 hrs., inserting the ice lolly sticks after approx. 2 hrs.