Prepare enough ice cubes with water and then put the gillette slices in one by one to soften. Remember the water must be ice!!!! Otherwise, the temperature is not low enough to let the custard melt in advance in the water used to soak soft, will affect the hardness of the finished product made after Oh.

Bring 500cc of water to a boil and cook the dried butterflies for 5 minutes, then allow to cool slightly.

Take 300cc of the butterfly flower water into a pot, add 30g of sugar, two softened and squeezed pieces of custard, heat it slightly until all the solid ingredients are melted, then you can pour it into the model and let it cool. This is the first jelly.

Take 100cc of butterfly flower water, add 200cc of water, 30 grams of sugar, 2 softened and dried custard slices, and repeat the above actions. This is the second type of jelly.

Add the Snapple drink with 2 slices of softened, squeezed and dried gelt, repeat the above actions, and you will have the third color of jelly.

Put the three colors of jelly in the refrigerator for 4-6 hours, and when it is solid, you can dice it. (The jelly made with such a proportions of gillette is similar to Aiyu, molded but slightly soft, easy to suck with a straw.)

*The sundae cup at the top is three kinds of jelly plus a tbsp of lemon juice. **The Mason cups are fruit vinegar (I use Korean Petitzel white grape vinegar (with sugar)) with lots of ice before pouring in the butterfly pea flower water.

***The glass on the other hand is tri-colored Jell-O with sparkling mineral water and finished with a tbsp of lemon juice.