Step 1

Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.

Step 2

Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.

Step 3

Stir in the champagne. (Mixture will be foamy - don't worry, this will dissipate as the mixture sets.)

Step 4

Add the drop of orange flower water if desired.

Step 5

Pour mixture into a 9 x 9 glass or non-reactive metal cake pan. Refrigerate until fully set (3 to 4 hours).

Step 6

To serve, cut into desired shapes with a knife or small cookie cutter (for example, a small oval shape). Garnish with edible flower petals, if desired.