This is an idea that mum dreamed up, and I squealed when she told me about it. My love for jelly knows no bounds, and this particular one is so playful and easy and TASTY — what’s not to love? These are the sort of recipes that feel very old-school Malabar Tea Room and I am here for it. You can swap out the lychee for another fruit if you’d like. I wanted to add rose petals here, but the decision was vetoed. But I think it would look lovely in the jelly.
Lemongrass and Lychee Jelly
Ingredients
2 stalks of lemongrass, lightly crushed
2 cups lychee syrup, from the tin
2 cups water
1/2 cup sugar, or to taste
1 tbsp lime juice
1 tsp agar agar
Lychee
Method
Add the agar agar and sugar to 2 cups room-temp water and the lemongrass. Bring this to a boil, stirring continously.
When the sugar and agar agar are dissolved, continue to boil for 5 minutes. Remove the lemongrass stalk, and add the lime juice. Add the lychee syrup to this and strain the liquid.
To your ice cube tray (or silicone mould), add a lychee in each cube.
Now pour the liquid into the cubes carefully. Refrigerate when the liquid has cooled.
When it is semi-set (about 1/2 hour), press the litchi down once again, to make sure they are centred.
Refrigerate again until it is firm — another 1/2 hour or so.
Enjoy cold!
