Lychee Jelly

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

• Prep time: 20 minutes active, 8 hours inactive, 1-2 hour setting time
• Servings: 4
• Good for: kid friendly, gluten-free, vegan, parties, dessert, snacks 
• Difficulty: easy

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. 

INGREDIENTS:

• 1 cup fresh lychee fruit flesh (about 10-15 lychees)
• ¼ cup granulated sugar 
• 1 cup cold water
• 1½  teaspoons agar agar

EQUIPMENT:

• Small saucepan
• Non reactive chef knife, such as ceramic 
• Cutting Board
• Small bowl
• Heat safe measuring cup with spout and handle
• Measuring spoons
• Heat safe spoon
• Whisk
• Cooking spray
• Silicone mould or ice cube tray suitable for about 2 cups of liquid

RECIPE:

• Prepare your silicone mould by spraying it lightly with cooking spray and set aside.
• Add agar agar and cold water to the saucepan and whisk to combine. Turn heat on to medium high, and bring the mixture to a boil for about ten seconds. Lower the heat to medium low, and stir until all of the agar agar powder has dissolved, about 4-5 minutes. 
• While the water boils, use a ceramic chef’s knife to roughly dice the lychee fruit into ¼ inch pieces. Set the chopped lychee into a small bowl and sprinkle the sugar over the fruit to quickly macerate.
• Once the agar agar has boiled and is completely dissolved, pour the macerated lychee into the cooked agar agar mixture and stir to combine until all sugar has dissolved.
• Put the hot mixture into the heat safe measuring cup with a spout, and immediately pour the liquid into the prepared mould. Set the filled mould in the refrigerator until completely cooled and firm, about two hours.
• Once the lychee jelly is completely firm, pop out the jellies from the mold and serve! If using a non-silicone mold, loosen the sides by dipping the mold into very warm water for a few seconds. 

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.