1. Zest lemons (2 tablespoons), then juice (½ cup). Remove mint leaves from stems (about ½ cup).
2. Place in medium saucepan: water, syrup, sugar, and salt. Bring to a boil on medium, then reduce heat to medium-low and simmer 5 minutes or until sugar dissolves. Remove pan from heat; stir in lemon zest, lemon juice, and mint. Let stand to cool completely, then strain through fine mesh strainer. (Makes about 1 ½ cups.)
3. Arrange 6 (2 oz) freezer pop molds on baking sheet. Pour syrup mixture into molds (do not overfill). Adjust sticks if needed and cover firmly. Freeze 4 hours (or overnight) until solid.
4. Hold molds under running water 30 seconds, then remove freezer pops carefully from molds. Serve.

Chef's Tip: Any remaining mixture can be made into additional freezer pops by dividing among other molds or ice cube trays if desired.