Put the ice cubes, rose syrup, lychees, raspberries, gin and champagne into the blender. Blend for 15 seconds on speed 1. Taste and if you prefer a sweeter cocktail add 1 or 2 teaspoons of cane sugar syrup.
Pour the cocktail through a sieve into a glass filled with ice cubes.
Shred 5 rose petals in the mini-grinder, for 4 pulses on speed 1 and arrange them over the cocktail.
Tips: The rose water can be replaced with a dash of rose cocktail syrup, a specialist syrup sold in bottles, to give the drink a rose flavour.