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SPECIAL RECIPE
Recipe
① Pear juice 150ml + Ice cubes 8~10ea
+ Beet & Grapefruit jelly 1 teaspoon (15cc).
② Ginger & Grapefuit & Pineapple powder 30g
+ Water 70ml + 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.