Cut the orange peel off an orange, in about 2cm thick, and as long as you can.
It’s best if you can do a continuous peel, especially if you’re intending to place it on the side of a glass, but if it’s a side garnish, individual pieces are fine. It also looks best if you don’t have straight edges for this one. (I ended up with three pieces, scraped the excess pith off afterwards, and cut curvy edges afterwards as well).
Simply wind the peel into a cylinder, pushing the inner circle upwards, resembling a rose.
If you are placing the rosette on a glass, make a single 1cm cut at the bottom, across all layers.
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