Lychee Agar Jelly Cubes (Printable Version)

Delicate lychee agar cubes in sparkling yuzu water, garnished with mint and citrus for a light summer finish.

# What You'll Need:

→ 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 -
  • Because there’s something delightfully mischievous about biting into cold, wobbly jelly while the yuzu fizz bursts around your tongue.
  • It became a staple not for its simplicity but for how smugly elegant it feels when served—even if you’re just treating yourself alone.
02 -
  • Letting the agar mixture cool too long before pouring into your mold means it sets unevenly—work quickly to get smooth, flawless cubes.
  • Too much yuzu can overpower the delicate lychee, so start modestly and taste as you go—your palate is the best judge here.
03 -
  • I found that stirring the agar mixture constantly, especially along the bottom rim of the pot, ensures no grainy bits linger.
  • Adding a splash of the canned lychee syrup to the sparkling yuzu water makes each sip taste like summer in a glass.
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