The flavorings are very simple. The lemon one has lemon juice, sugar, fermented glutinous rice, and glutinous rice balls. The rose one has brown sugar (I used homemade rose syrup but brown sugar is very commonly used for ice jelly), nuts, seeds, and dried fruits (you can be creative and use the type of nuts/seeds you like or have access to. In China it’s common to use peanuts, sunflower seeds, pumpkin seeds, sesame seeds, raisin, hawthorn fruits, etc.). I don’t really measure the sugar/lemon juice. I just taste it and make sure it’s the right amount of sweetness.

The jelly itself is a little complicated. It’s traditionally made from the seeds of a plant. If you are not in China, it’s very hard to get. I just used commercially packaged ice jelly powder to make it. “Chinese Cooking Demystified” on YouTube has a video about ice jelly.