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
Optional garnish / variations
Method
Lychee Jelly Base
Prepare gelatin
Place 2 tsp unflavored powdered gelatin into a small bowl. Add 2 tbsp cold water and sprinkle the gelatin evenly over the surface. Let it bloom 5–7 minutes until it has absorbed the water and appears swollen.
Prepare lychee
Drain the canned lychees, reserving 1 cup of the syrup. Chop half of the lychees roughly into small pieces (this gives texture); leave the other half whole or halved for presentation if desired.
Heat syrup
In a small saucepan, combine 1 cup reserved lychee syrup, 1 cup cold water, and 2 tbsp granulated sugar. Warm over low–medium heat, stirring until the sugar dissolves and the liquid is hot but not boiling (about 3–4 minutes).
Dissolve gelatin
Remove the syrup from heat. Add the bloomed gelatin to the hot syrup and stir until the gelatin is completely dissolved (about 1–2 minutes). Do not boil after adding gelatin.
Add lychee and flavor
Stir in the 1 cup drained lychee fruit pieces into the dissolved gelatin mixture. If using rose water or lime zest, add 1 tsp rose water or 1 tsp lime zest now and stir to combine. Taste and adjust sweetness by adding up to 1 tbsp more sugar if desired; stir until dissolved.
Pour and chill
Pour the mixture into a shallow pan (an 8x8-inch pan works well) or into individual serving glasses or molds. If you want whole lychees for garnish, distribute them into the molds before pouring. Let cool slightly at room temperature (10–15 minutes), then cover and refrigerate until fully set, at least 3 hours (preferably 4 hours) or overnight.
Garnish & Serving
When the jelly is set, remove from refrigerator. If you used a pan, run a thin knife around the edge and invert onto a cutting board, then cut into cubes or slices. If using individual glasses, serve directly.
Top each serving with a reserved whole lychee (if not already in the jelly) and a small mint leaf. Sprinkle a little lime zest over top if used. Serve chilled.
Storage: Keep covered in the refrigerator for up to 4 days. The jelly will soften slightly over time but remains safe to eat within this period.