Delicate lychee jelly cubes paired with sparkling yuzu water, mint and citrus for a light, vegan summer treat.
# What You 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, halved (optional; to embed in jelly)
→ Sparkling yuzu water
05 - 2 cups plus 2 tablespoons sparkling water, chilled
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)
# How To Make It:
01 - Combine the lychee juice, agar-agar powder and granulated sugar in a small saucepan. Whisk briskly to dissolve solids before heating.
02 - Place the saucepan over medium heat and bring to a gentle boil, stirring continuously. Maintain a simmer for 2 minutes to fully activate the agar, then remove from heat.
03 - Pour the hot mixture into a square or rectangular mold. If using, distribute the halved lychees evenly in the liquid. Allow to cool slightly at room temperature, then transfer to the refrigerator and chill until fully set, about 1–2 hours.
04 - Unmold the set jelly and use a sharp knife to cut it into 2 cm (approx. 3/4 in) cubes. Work quickly for clean edges; wiping the knife between cuts helps.
05 - In a pitcher, gently stir the chilled sparkling water with the yuzu juice and simple syrup. Taste and adjust sweetness as needed.
06 - Divide several jelly cubes among serving glasses, add ice as desired, then pour the sparkling yuzu water over the cubes. Garnish with mint and citrus slices and serve immediately.
