**Directions Peach Jelly**
1. In a pot, whisk the jelly powder and water until the powder dissolves.
2. Heat the mixture on medium heat until boiling.
3. Remove from heat and add the citric acid, konnyaku flavour and colour.
4. Place the flowers in the silicon mould and pour the mixture into half dome silicon moulds.
5. Let set in the fridge for 1 hour.

**Directions Grape Jelly**
1. In a pot, whisk the jelly powder and water until the powder dissolves.
2. Heat the mixture on medium heat until boiling.
3. Remove from heat and add the citric acid, konnyaku flavour and colour.
4. Place the flowers in the silicon mould and pour the mixture into half dome silicon moulds.
5. Let set in the fridge for 1 hour.

**Assembly**
1. Unmould the jellies.
2. Fill a cup with ice and the jellies.
3. Pour soda over.

1. Add Citric Acid for a Tangy Flavor: If you prefer a slightly tangy taste, include citric acid. This adds a pleasant tartness that balances the sweetness.
2. Cool and Set Properly: Pour the jelly mixture into molds or a shallow dish. Allow it to cool at room temperature before refrigerating. This helps to prevent condensation, which can make the jelly watery.
3. Cut into Bite-Sized Pieces: Once set, cut the jelly into small cubes or fun shapes. The smaller sizes are perfect for mixing into drinks and enhance the overall presentation.
4. Use Chilled Ingredients: For a refreshing drink, chill your carbonated water or soda beforehand. This will keep the drink cold without needing too much ice, which can dilute the flavor.