1 Rinse lemon balm, shake dry and reserve for garnish.
2 Rine grapefuit in hot water, wipe dry and cut in half. Cut 2 slices from one half and reserve for garnish. Squeeze the juice from both halves.
3 Halve the pomelo and squeeze out juice.
4 Combine both juices with the soy milk, agave syrup and ice cubes and puree briefly in a blender. Pour into 2 serving glasses, add reserved lemon balm, place 1 grapefruit slice on the rim of each glass and serve immediately.