Blend the mint and water in a blender on high speed until combined. Pour the mint/water mixture in a small saucepan with the granulated sugar and vanilla extract. Bring the mixture to a boil over medium/high speed. Reduce the heat to low and simmer the mixture for 5-7 minutes until the mixture takes on a light syrupy texture. Do not simmer longer than this; otherwise the sugar will caramelize and change the flavor of the simple syrup.

Remove from heat and allow to cool completely. Strain the mixture into a large measuring cup with a lip (this will make the pouches easier to fill) and measure out 1 ½ - 1 ¾ cups. Discard the mint leaves.

To the large measuring cup, add the mint simple syrup, lime juice, rum, seltzer (or club soda) and mint. Mix to combine. Taste and adjust the mint simple syrup and rum as needed. Please note, adding more rum will prevent the pops from freezing, instead turning it into a slush (which is fine).

Place each ice pop pouch inside a large glass. Open the ice pop pouch and carefully fill each pouch to the fill line. Do not fill to the top, as the mixture expands as if freezes. Seal the pouches and place in the freezer for 5-6 hours or overnight.

Makes about 9 pops