Lychee Agar Jelly Cubes (Printable)

Translucent lychee agar cubes in sparkling yuzu water — light, chilled and vegan.

# Ingredient List:

→ Lychee agar jelly

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

→ Sparkling yuzu water

05 - 17 fl oz chilled sparkling water
06 - 1/4 cup yuzu juice (fresh or bottled)
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 Prepare:

01 - In a small saucepan, whisk together the lychee juice, agar-agar powder and granulated sugar until evenly incorporated.
02 - Place the saucepan over medium heat, bring the mixture to a gentle boil while stirring constantly, then simmer for 2 minutes to fully activate the agar.
03 - Pour the hot mixture into a square or rectangular mold; if using, halve the reserved lychees and distribute them evenly through the liquid. Allow to cool briefly at room temperature.
04 - Transfer the mold to the refrigerator and chill for 1–2 hours, or until the jelly is completely set and no longer wobbly.
05 - Remove the set jelly from the mold and cut into 0.8-inch cubes. Handle gently to maintain translucent appearance.
06 - Place several jelly cubes into individual serving glasses, reserving space for ice and sparkling liquid.
07 - In a pitcher, combine the chilled sparkling water, yuzu juice and simple syrup; stir gently to avoid flattening the bubbles and adjust sweetness to taste.
08 - Add ice cubes to 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 Suggestions:

01 -
  • Your friends will think you spent ages making this, but it comes together with hardly any fuss.
  • The elegant cubes and fizzy citrus are effortless, yet add just the right sparkle to a summer table.
02 -
  • If the agar isn’t fully dissolved, your jelly will end up unpleasantly gritty—I’ve learned to double-check by rubbing a bit of liquid between my fingers before pouring.
  • Let your jelly cool in the mold before refrigerating—rushing it straight in can cause stubborn condensation or uneven setting.
03 -
  • Let the jelly sit in the mold completely uncovered for the first fifteen minutes to avoid a soggy surface from trapped steam.
  • A dash of yuzu zest in the sparkling water delivers an extra layer of fragrance that guests notice but can never quite place.
Return