Method

• 1.
  Divide petals between 2 ice cube trays. Top with water and freeze overnight. Line 2 baking trays with baking paper.
• 2.
  Whisk the eggwhite in a bowl until frothy. Place the sugar in a shallow tray. Dip thyme in the egg and shake to remove excess, then coat in the sugar.
• 3.
  Set aside on the prepared trays for 2 hours or overnight until dried.
• 4.
  Place raspberries and 2 tbs vermouth in a bowl. Use a fork to break up the raspberries.
• 5.
  Divide the raspberry mixture, lemonade and remaining vermouth and ice cubes among 6 glasses.
• 6.
  Add rose ice cubes and top with sugared thyme sprigs.