1. Soak chinagrass in 50 ml. or 1/2 cup water for 10 minutes. Bring to a boil till fully dissolved, stirring continuously.

2. Bring remaining water to boil in a deep vessel. Add sugar, stirring to dissolve sugar completely.

3. Strain chinagrass mixture into sugar solution. Cool to room temperature. Mix in liquefied pulp and lime juice.

4. Blend very briefly to evenly mix chinagrass only if required. Do not allow to froth. Add mint leaves and stir.

5. Pour into icecube trays and set till firmly frozen.