Lychee jelly is a fruity snack loved the world over. It takes plump, fresh lychee fruits and transforms them into a jiggly sweet dessert! The lychee jellies from FruitStand are a fresh fruit tribute to the classic lychee treat.
This lychee jelly recipe puts the fresh fruit front-and-center. Macerated lychee fruit becomes suspended in a sweet, lychee infused jelly that celebrates the natural texture of fresh lychee fruit.
Making lychee jelly is easy, and it does not require gelatin. Instead, we use agar agar, which is extracted from red algae. It’s sometimes known as a vegan substitute for gelatin, making it a fantastic, flavorless alternative for jelly lovers on plant-based diets. The agar agar powder imparts zero flavor, and has a clearer texture than gelatin when set.
There’s a lot of confusing information on the internet about how much agar agar powder to use in recipes to solidify liquids, so it’s important to follow the recipe if you’re unfamiliar with this ingredient. Quickly you’ll learn how much agar agar to use to get the consistency you like best. Here, we’re using ¾ teaspoon of agar agar per cup of liquid, which will result in a classic, pleasantly wiggly jelly. If you prefer a more firm jelly, use up to 2 teaspoons.
LYCHEE JELLY RECIPE
Say how great the jelly is and the basic process. We recommend using silicone molds for perfectly formed lychee jellies, but you can use any mold you like.
Lychee jellies can be served on their own, or with a fluffy scoop of coconut whipped cream. Serve in a glass bowl or dessert dish for an impressive presentation. Refrigerate leftover lychee jelly in a sealed container for up to three days.
Send us your slow motion lychee jelly jiggles on Instagram@FruitStandcom to be featured in our stories! Every time you share your FruitStand experience, you’re supporting small farmers and helping other fruit geeks discover rare and delicious produce sustainably.
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