Lychee Agar Jelly Cubes (Printable Version)

Translucent lychee agar cubes in fizzy yuzu water, garnished with mint and citrus for a refreshing vegan treat.

# 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)

# Directions:

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 moment you pour the sparkling yuzu over the cubes and see those bubbles zigzag between them, you know this is a treat guests will talk about.
  • It’s light, vegan, and comes together with far less fuss than any fancy-looking dessert has a right to.
02 -
  • If you don’t whisk while heating, the agar can clump and the jelly never fully sets—time matters here.
  • I learned to wait until the jelly is cool before slicing, otherwise it tries to crumble at your fingertips.
03 -
  • Double-check the agar quantity—too little and the cubes slouch, too much and they go rubbery.
  • Always taste your yuzu mixture before serving—citrus brands and sweetness levels vary wildly.
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