Lychee Agar Jelly Cubes (Printable Version)

Delicate lychee agar jelly cubes in chilled sparkling yuzu water with mint and citrus, a light vegan summer treat.

# What You Need:

→ Lychee agar jelly

01 - 1 2/3 cups (about 13.5 fl oz) lychee juice, reserved from canned lychees
02 - 1 tablespoon agar-agar powder
03 - 2 tablespoons granulated sugar
04 - 8 canned lychees, halved (optional for embedding)

→ Sparkling yuzu water

05 - 2 cups sparkling water, chilled
06 - 1/4 cup yuzu juice (about 2 fl oz)
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)

# Step-by-Step:

01 - Combine lychee juice, agar-agar powder and sugar in a small saucepan; whisk until the powder is evenly dispersed.
02 - Place the saucepan over medium heat and bring to a gentle boil, stirring constantly. Reduce to a simmer and continue stirring for 2 minutes to ensure the agar fully dissolves.
03 - Remove from heat and pour the hot liquid into a square or rectangular mold. Distribute the halved lychees evenly if using, allow to cool slightly at room temperature, then transfer to the refrigerator and chill until firm, about 1–2 hours.
04 - Unmold the set jelly onto a cutting board and cut into 3/4-inch cubes. Handle gently to preserve the translucent texture.
05 - In a pitcher, combine chilled sparkling water, yuzu juice and simple syrup; stir gently to blend without losing effervescence. Taste and adjust sweetness if desired.
06 - Place several jelly cubes into individual serving glasses, add ice as needed, then pour the sparkling yuzu water over the cubes. Garnish with mint leaves and citrus slices and serve immediately.

# Expert Advice:

01 -
  • The jelly cubes are so light and delicate, they seem to float right out of the glass.
  • This recipe is a not-so-secret entertainer's trick: it looks sophisticated with almost no fuss.
02 -
  • If the agar mixture boils too long, the jelly can turn tough—watch the clock closely as it simmers.
  • I once poured the sparkling water too quickly and lost most of the bubbles; now I tip the glass and pour slowly for maximum fizz.
03 -
  • If you’re new to agar-agar, try a small test batch to nail your preferred texture before your first party attempt.
  • Chill the glasses before assembling so everything stays frosty and inviting to the last bite.
Go Back