1 egg white
caster sugar, 3-4 tbsp
600ml of apple and rhubarb juice
400ml of soda water
2 tsp rose water
2 limes, 1 juiced, 1 sliced
ice cubes, crushed
mint leaves, to serve
First, prepare your rose petals. Paint both sides of each rose petal with egg white and sprinkle with caster sugar on both sides. Set on a piece of parchment paper and leave to dry overnight.
When ready to serve, combine the apple and rhubarb juice, soda water, rose water and lime juice in large jug. Stir together to combine. Divide the ice between four tumblers, pour over the mocktail and top with the rose petals, mint and slices of lime. Serve.
Recipe from Great British Chefs (The Indepedent)