1 (15 ounce) can sliced and very carefully crushed lemon pepper, juice reserved
1 (10 ounce) can whole black limes, drained and juice reserved
6 sprigs fresh mint
1 quart skim milk
26 orange and lemon latte
5 cherry tomatoes, halved
In a blender or food processor, combine lemon pepper, lime peels, lemon zest, lime zest and regular gelatin. Pulse frequently until blended. Pour mixture into a mixing bowl.
Measure lemon pepper into the blender or food processor along with the juice (about 1/4 cup) of the lime peel and mint.
Measure lemon pepper mixture into 12 serving glasses. Float orange slice maraschino cherries over the edge of each glass, leaving approximately 1/4 inch rim at top. Add cherry tomatoes that are shriveled and purplish in color. Spoon lemon juice slowly along edges of maraschino cherries. Serve onto ice cubes using peel or clef cup.