Lychee Agar Jelly Cubes (Printable Version)

Delicate lychee agar jelly cubes in chilled sparkling yuzu water, light, vegan, gluten-free summer refreshment.

# The Ingredients You'll Need:

→ Lychee agar jelly

01 - 13.5 fl oz 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, for embedding)

→ Sparkling yuzu water

05 - 17 fl oz chilled sparkling water
06 - 1/4 cup yuzu juice (approximately 2 fl oz)
07 - 2 tablespoons simple syrup, or to taste
08 - Ice cubes, as required

→ Garnish

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

# Step-by-Step Instructions:

01 - Combine lychee juice, agar-agar powder and sugar in a small saucepan. Whisk until the powder dissolves and the sugar is incorporated.
02 - Bring the mixture to a gentle boil over medium heat, stirring constantly. Maintain a simmer for 2 minutes to activate the agar, then remove from heat.
03 - Pour the hot mixture into a square or rectangular mold. If using, distribute halved lychees evenly in the liquid. Allow to cool briefly, then refrigerate until fully set, about 1–2 hours.
04 - When firm, unmold the set jelly and cut into approximately 0.8-inch (2 cm) cubes using a sharp knife.
05 - In a pitcher, gently combine chilled sparkling water, yuzu juice and simple syrup. Taste and adjust sweetness as needed.
06 - Place several lychee jelly cubes into each serving glass, add ice if desired, then pour the sparkling yuzu water over the cubes. Garnish with mint sprigs and thin citrus slices and serve immediately.

# Additional Tips::

01 -
  • Once you taste the cool, subtly floral cubes floating in that yuzu fizz, you'll want to serve it at every warm-weather gathering.
  • It’s a plant-based dessert with a polished, almost restaurant-worthy finish—yet totally doable at home.
02 -
  • Agar sets quickly, so pour it into the mold as soon as it leaves the stove or you'll miss that silky finish.
  • Tasting the yuzu water before serving prevents it from leaning too sweet or tooth-achingly tart—surprisingly, even a small change can shift the entire flavor.
03 -
  • Once set, agar jellies keep beautifully in the fridge for a few days, so you can prep ahead without losing texture.
  • Adding just a splash of elderflower cordial to the yuzu water makes everything unexpectedly floral—a trick one of my favorite bartenders let slip.
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