# What You 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 (optional; halve to embed in jelly)
→ Sparkling yuzu water
05 - 2 1/8 cups chilled sparkling water
06 - 1/4 cup yuzu juice
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)
# How To Make It:
01 - Combine the lychee juice, agar-agar powder and granulated sugar in a small saucepan. Whisk until the powder and sugar are fully dispersed.
02 - Heat the mixture over medium heat, stirring constantly until it reaches a gentle boil. Maintain a simmer and cook for 2 minutes to fully activate the agar.
03 - Remove from heat, pour the hot liquid into a square or rectangular mold and, if using, distribute halved lychees evenly. Allow to cool slightly on the counter, then refrigerate until fully set, about 1–2 hours.
04 - Unmold the set jelly and cut into approximately 3/4-inch cubes. Transfer several cubes into each serving glass.
05 - In a pitcher combine the chilled sparkling water, yuzu juice and simple syrup. Stir gently and taste; adjust sweetness as needed.
06 - Place ice cubes in each glass with jelly cubes, pour the sparkling yuzu water over them, garnish with mint leaves and citrus slices if desired, and serve immediately.
