SPECIAL RECIPE

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Recipe

① Passionfruit Base 10ml + Pear juice 150ml + Ice cubes 8~10ea.

② Beet & Grapefruit Jelly 1 teaspoon (15cc) +

Beet&Grapefruit powder 30g + Water 50ml + Ice cubes 120g

+ Make crushed ice by blending and float it on the top.

How to make jelly

① Powder 50g + Hot water 100ml - melt

② 3 Sheet gelatins in ① (Ratio = 1:1)

③ Harden the jelly by putting it in refrigerator.

* The more gelatin used, the more elasticity jelly has.

* Cold storage is essential.