Lychee Agar Jelly Cubes (Printer-friendly)

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

# What You'll Need:

→ Lychee agar jelly

01 - 1 2/3 cups lychee juice (from canned lychees, drained and reserved)
02 - 1 tablespoon agar-agar powder
03 - 2 tablespoons granulated sugar
04 - 8 canned lychees, drained (optional; halve to embed in jelly)

→ Sparkling yuzu water

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

→ Garnish

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

# Steps:

01 - Combine the lychee juice, agar-agar powder and granulated sugar in a small saucepan. Whisk until the powder and sugar are fully dispersed.
02 - Heat the mixture over medium heat, stirring constantly until it reaches a gentle boil. Maintain a simmer and cook for 2 minutes to fully activate the agar.
03 - Remove from heat, pour the hot liquid into a square or rectangular mold and, if using, distribute halved lychees evenly. Allow to cool slightly on the counter, then refrigerate until fully set, about 1–2 hours.
04 - Unmold the set jelly and cut into approximately 3/4-inch cubes. Transfer several cubes into each serving glass.
05 - In a pitcher combine the chilled sparkling water, yuzu juice and simple syrup. Stir gently and taste; adjust sweetness as needed.
06 - Place ice cubes in each glass with jelly cubes, pour the sparkling yuzu water over them, garnish with mint leaves and citrus slices if desired, and serve immediately.

# Expert Advice:

01 -
  • Your friends will think you spent hours on this—only you'll know how easy it truly was.
  • It's vegan, gluten-free, and impossibly light, so everyone gets to join in for seconds without guilt.
02 -
  • If the agar-agar isn't boiled long enough it won't set, and you'll end up with slush instead of cubes.
  • Pour the jelly into the mold right away—wait too long and it'll start to thicken in the pan.
03 -
  • Agar can be tricky: always dissolve thoroughly and don't let the mixture boil over, as it sets up in seconds.
  • The secret is in the balance—a touch more yuzu, a little less sugar, just enough mint.
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