Fill the soda bottle with still water and carbonate for 15 seconds.
Detach the bottle from the soda maker.

Add the beetroot powder and wait for it to dissolve, creating a pink hue. Then seal the bottle with the cap.

Add 1 cl of lychee liqueur and place 3–4 ice cubes in a glass.

Pour in 6 cl of Biànch Infermento.
Add 150 ml of the pink beetroot- and lychee-flavored sparkling water.
Stir gently and serve.