Rose Lemonade

Ingredients

• 100 g mini lychee
• 2 Blood oranges
• 1 sheet white gelatin
• 150 ml grapefruit juice
• 30 g sugar
• 2 tbsp rose water
• 1 handful organic rose petals

Instructions

1. 1.

   Peel the mini lychees. Peel the blood oranges all around with a sharp knife so no white pith remains. Cut the orange segments out of the skins and chop into pieces. Squeeze the oranges to extract juice.

2. 2.

   Soak the gelatin in cold water. Warm the orange juice with grapefruit juice, sugar, and rose water gently in a pot. Squeeze out excess water from the gelatin and dissolve it in the liquid. Set aside 4 rose petals for garnish. Add the remaining petals with lychees and orange pieces to the gelée and stir gently. Pour into four small glasses and chill for at least two hours.

3. 3.

   Garnish with the remaining rose petals and serve.