Lychee Agar Jelly Cubes (Print out)

Translucent lychee agar cubes in chilled sparkling yuzu water, finished with mint and citrus for a light vegan dessert.

# What You'll Need:

→ Lychee agar jelly

01 - 1 11/16 cups (13.5 fl oz) lychee juice, drained and reserved
02 - 1 tablespoon agar-agar powder
03 - 2 tablespoons granulated sugar
04 - 8 canned lychees, drained and halved (optional, to embed)

→ Sparkling yuzu water

05 - 2 1/8 cups (17 fl oz) chilled sparkling water
06 - 1/4 cup (2 fl oz) yuzu juice, fresh or bottled
07 - 2 tablespoons simple syrup, or to taste
08 - Ice cubes, as needed

→ Garnish

09 - Fresh mint leaves, to garnish (optional)
10 - Thin slices of lime or yuzu, to garnish (optional)

# How to Make It:

01 - In a small saucepan, whisk together the reserved lychee juice, agar-agar powder and granulated sugar until the powder is fully dispersed.
02 - Place the pan over medium heat and bring to a gentle boil, stirring constantly; simmer for 2 minutes to fully activate the agar and dissolve the sugar.
03 - Remove from heat, allow to cool slightly, pour into a square or rectangular mold and, if using, distribute the halved lychees evenly throughout the liquid.
04 - Transfer the mold to the refrigerator and chill for 1–2 hours, or until the gel has fully set and is firm to the touch.
05 - Invert the set gel onto a cutting board and cut into approximately 3/4-inch (2 cm) cubes. Handle gently to retain clean edges.
06 - In a pitcher, combine chilled sparkling water, yuzu juice and simple syrup; stir once gently to blend, taste and adjust sweetness if necessary.
07 - Divide several lychee jelly cubes among serving glasses, add ice as desired, pour the sparkling yuzu water over the cubes and finish with mint leaves and citrus slices. Serve immediately.

# Expert Advice:

01 -
  • The chill of sparkling yuzu mingling with floral lychee is like a secret shortcut to feeling cool and refreshed.
  • It never fails to impress, yet you barely break a sweat making it—you can even set the jelly hours ahead of time.
02 -
  • If you don't simmer the agar mixture long enough, the cubes end up slippery and unset—I learned that one the drippy way.
  • Lifting the jelly from the mold is easiest if you run a knife around the edges and use a little warm water underneath.
03 -
  • Let the jelly mixture cool just a bit before refrigerating, or condensation can cloud the finish.
  • Always taste the yuzu water before pouring—it should be zingy without overpowering the lychee.
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