Ingredients
F
For the coconut jelly:
l
1 cup lychee, peeled and pitted
c
1 cup coconut water
a
1 tsp agar agar
F
For the lychee juice:
l
2 cups lychee, peeled and pitted
r
2 tbsp rose syrup
c
½ cup cold water
i
½ cup ice
Directions
1
For the coconut jelly:
1
Blend the lychee and coconut water until smooth. Strain the mixture into a small saucepan and stir in the agar agar. Bring to a simmer over medium heat, stirring occasionally.
l
1 cup lychee, peeled and pitted
c
1 cup coconut water
a
1 tsp agar agar
2
Pour the mixture into a container (an 8x8 inch pan works well) and refrigerate for about 30 minutes, or until set.
3
For the lychee juice:
1
Meanwhile, blend the lychee, rose syrup, cold water, and ice until smooth. Strain the juice into a bottle or jug.
l
2 cups lychee, peeled and pitted
r
2 tbsp rose syrup
c
½ cup cold water
i
½ cup ice
2
Once the jelly is set, cut it into very small cubes and use a spatula to gently loosen them.
3
To serve, add a few spoonfuls of the coconut jelly to a glass and top with the lychee rose juice. Stir and enjoy cold!
