Rose Lemonade

Peel the mini lychees. Peel the oranges with a sharp knife, removing the pith. Catching the juices in a bowl, carefully cut out the segments and slice into pieces.

Soften the gelatin in cold water. Slightly heat the orange juice with the grapefruit juice, the sugar and the rose water in a pot. Squeeze out the gelatin and dissolve in the juice.

Set 4 rose petals aside for the garnish. Gently stir the remaining petals into the juice along with the lychees and orange slices.

Pour into 4 small glasses and refrigerate for at least 2 hours.