Lychee Jelly Recipe
Make Lychee Jelly Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lychee Jelly Base
Gelatin / Setting Agent
Optional Garnishes & Serving
Method
Lychee Jelly Base
- 1
Prepare lychee
Drain the canned lychees into a measuring cup, reserving 3 cups of syrup. Reserve 6 whole lychee fruits for garnish and roughly chop the remaining lychees to yield about 1 cup chopped fruit.
- 2
Heat syrup and sugar
Pour the 3 cups of reserved lychee syrup into a small saucepan. Add 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Warm over medium-low heat, stirring, until the sugar dissolves and the mixture is hot but not boiling (about 3–4 minutes). Remove from heat.
Gelatin / Setting Agent
- 3
Bloom the gelatin
Place 3 tablespoons cold water in a small heatproof bowl. Sprinkle 2 teaspoons unflavored powdered gelatin evenly over the water and let it sit undisturbed for 5 minutes until it softens and blooms.
- 4
Dissolve gelatin into warm syrup
Once the syrup is hot and removed from heat, add the bloomed gelatin to the saucepan. Stir gently until the gelatin has completely dissolved (about 1–2 minutes). Do not re-boil. If needed, return to very low heat briefly and stir until dissolved.
- 5
Combine with lychee pieces
Allow the syrup-gelatin mixture to cool for 3–5 minutes (so it is warm, not hot). Stir in the 1 cup chopped lychees so pieces are evenly distributed.
Molding and Chilling
- 6
Pour into molds
Arrange 6 reserved whole lychees (and mint leaves/rose petals if using) into individual serving molds, ramekins, or a single shallow dish. Pour the warm lychee-gelatin mixture over them, filling each mold to the desired level. Gently tap molds on the counter to remove air bubbles and settle fruit.
- 7
Chill to set
Cover the molds loosely with plastic wrap and refrigerate until fully set, at least 3 hours, preferably 4 hours. The jelly should be firm to the touch and unmold cleanly.
- 8
Unmold and serve
To unmold, dip the bottoms of the molds briefly (2–3 seconds) into warm water to loosen edges, then invert onto serving plates. Alternatively, serve directly in ramekins. Garnish each portion with a reserved whole lychee, a mint leaf, and optional rose petals. Serve chilled.
Notes & Variations
- 9
If you prefer a vegetarian version, substitute powdered agar-agar: use 1.5 teaspoons agar powder. Sprinkle into the syrup and bring to a gentle boil for 1 minute to dissolve, then follow the same cooling and molding steps. Adjust sugar to taste if your canned syrup is very sweet.