Preparation
A few hours ahead of serving, place the sugar in a small pan with 150ml water and a few sprigs of mint. Heat gently, stirring until the sugar has dissolved. Bring to the boil and bubble for 2-3 minutes until slightly sticky and syrupy, then remove from the heat and leave to cool and infuse with the mint.
Slice 1 lime thinly and add to a jug or drinks dispenser. Halve and squeeze the rest of the limes, until you have 250ml zingy lime juice, then add this to the jug. Strain in the cooled mint syrup and the rum, mix well then chill until ready to serve.
Prepare the fruit; halve the grapes, peel and slice the kiwis, then chop the melon and mango into small cubes. Trim the strawberries and halve or quarter, depending on size. Rinse the blueberries. For colour, layer the fruit into tall glasses in this order: red grapes first, followed by the blueberries, kiwi and green grapes then melon, mango and strawberries to finish. Chill the fruit-filled glasses.
When ready to serve, mix plenty of ice into the cocktail pitcher then pour in the chilled fizzy water. Pour into the glasses and serve, garnished with cocktail parasols or rainbow flags.
Make a Pride party mojito pitcher ahead of time, ready to pour into fruit-packed glasses, infusing the cocktail with extra flavours as you drink. Mix and match fruits and berries; just aim to have layers of red, orange, yellow, green and purple for the full rainbow effect.