Lychee Agar Jelly Cubes (Printable)

Chilled lychee agar cubes in sparkling yuzu water, a light vegan, gluten-free summer treat with mint.

# Ingredient list:

→ Lychee Agar Jelly

01 - 400 ml lychee juice (from canned lychees, drained and reserved)
02 - 1 tbsp agar-agar powder
03 - 2 tbsp granulated sugar
04 - 8 whole canned lychees (optional, to embed in jelly)

→ Sparkling Yuzu Water

05 - 500 ml sparkling water, chilled
06 - 60 ml yuzu juice (fresh or bottled)
07 - 2 tbsp simple syrup (adjust to taste)
08 - Ice cubes, as needed

→ Garnish

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

# How-to:

01 - In a small saucepan, combine lychee juice, agar-agar powder, and sugar. Whisk until fully dissolved. Bring the mixture to a gentle boil over medium heat, stirring constantly. Simmer for 2 minutes to activate agar. Pour the mixture into a square or rectangular mold. If desired, cut the reserved lychees in half and evenly distribute them throughout the liquid. Let cool slightly, then refrigerate for about 1–2 hours until fully set.
02 - Once set, remove the jelly from the mold and cut into 2 cm cubes. Place several jelly cubes into individual serving glasses.
03 - In a pitcher, combine chilled sparkling water, yuzu juice, and simple syrup. Stir gently.
04 - Add ice cubes to each glass with jelly cubes. Pour sparkling yuzu water over the jelly cubes. Garnish with mint leaves and citrus slices, if desired. Serve immediately.

# Expert Advice:

01 -
  • The jelly stays perfectly bouncy and translucent, so your dessert looks as stunning as it tastes.
  • The pop and fizz from the sparkling yuzu water keep every bite lively and refreshing—no chance of it feeling heavy or cloying.
02 -
  • Once, I rushed the setting step and tried to unmold the jelly too soon—it was a slippery, sticky mess and I lost half my cubes to mush.
  • Using cold sparkling water is crucial; if it’s just cool, the fizz disappears by the time you serve.
03 -
  • If your jelly sticks to the mold, briefly dip the base in warm water, then invert onto a board for a perfect release every time.
  • The secret to pronounced yuzu flavor is adding the juice right before serving—its aroma dissipates if it sits too long mixed with sparkling water.
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