Translucent lychee agar cubes bathed in sparkling yuzu water—refreshing, vegan, and gluten-free summer treat.
# What You'll Need:
→ Lychee agar jelly
01 - 1 2/3 cups lychee juice (from canned lychees, drained and reserved)
02 - 1 tablespoon agar-agar powder
03 - 2 tablespoons granulated sugar
04 - 8 canned lychees, drained and halved (optional, to embed in jelly)
→ Sparkling yuzu water
05 - 2 cups plus 2 tablespoons sparkling water (about 17 fl oz), chilled
06 - 1/4 cup yuzu juice (about 2 fl oz), 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)
# Directions:
01 - Combine the lychee juice, agar-agar powder and granulated sugar in a small saucepan; whisk until the powder is fully dispersed.
02 - Place the pan over medium heat and bring to a gentle boil, stirring constantly; maintain a simmer for 2 minutes to fully activate the agar.
03 - Remove from heat, let the liquid cool briefly, then pour into a square or rectangular mold; if using, distribute the halved lychees evenly before the gel begins to set.
04 - Transfer the mold to the refrigerator and chill for 1 to 2 hours, or until the gel is completely set and holds its shape.
05 - Run a knife along the mold edges to release the gel, unmold and cut into 3/4-inch cubes; handle gently to preserve the translucent texture.
06 - 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.
07 - Divide several jelly cubes among individual serving glasses, add a few ice cubes, pour the sparkling yuzu water over the cubes, garnish with mint and citrus slices if desired, and serve immediately.
