- Fresh vanilla bean
- 6 Navel oranges
- 1 to 2 tablespoons superfine sugar to taste
- Cointreau or Grand Marnier
- Crystallized flowers
With a sharp knife split the vanilla bean down the middle lengthwise. Open the bean and scrape out the vanilla seeds over a bowl. Remove the peel and pith from the oranges. Cut between the segments to remove the orange "supremes" from the membranes. Set supremes in bowl with vanilla seeds and squeeze remaining juice from the membranes. Mix the vanilla seeds and supremes and sweeten lightly with superfine sugar. Add drops of Cointreau or Grand Marnier to taste. Spoon into crystal wine glasses. Center crystallized violet in center.