There are days when I absolutely am not compelled to whip up a storm in the kitchen yet there’s this little voice of reason inside me that is nudging me to get my lazy butt up from the couch and make something. Today is the day.
This Lychee-tini Jelly Shots has been on my to-make list for quite a while. The original version contains alcohol – using either Cointreau, vodka or martini. Since I’ll be bringing this tray of jelly for a family potluck gathering later, I’m going to go the virgin route and use a can of fizzy Kickapoo Joy Juice instead. This way, my little cousins will get to enjoy them as well without getting into trouble with the parents.
Ingredients:
1 sachet (12 g) agar agar powder (white)
1 Cup (250 ml) lychee juice (from 1 can lychee)
1 ½ cup (400 ml) drinking water
1 Can (325 ml) ice cream soda / sweet fizzy soda – I’m using Kickapoo for its flavor and color
1 tbsp chopped lychee flesh
*For alcoholic version, substitute ½ cup drinking water with equal amount of vodka or martini
* Instead of canned lychee, you could also use canned longans, pineapples or even peaches.
Makes about 16 pieces 1.5” square cubes
The line up.
In a medium pot, add in the agar agar powder, lychee juice, water and canned soda.
Stir and bring to boil.
Turn off heat and pour mixture into your jelly mould. I’m using a 15 cm x 15 cm square tin.
Allow to cool for 20 mins before putting in the fridge to set. Leave it for at least 2 hours or overnight.
Remove from mould and cut into square cubes (approx. 1.5” each).
Top with some chopped lychee and serve.
- 1 sachet (12 g) agar agar powder (white)
- 1 Cup (250 ml) lychee juice (from 1 can lychee)
- 1 ½ cup (400 ml) drinking water
- 1 Can (325 ml) ice cream soda / sweet fizzy soda – I’m using Kickapoo for its flavor and color
- 1 tbsp chopped lychee flesh
- *For alcoholic version, substitute ½ cup drinking water with equal amount of vodka or martini
- * Instead of canned lychee, you could also use canned longans, pineapples or even peaches.
- In a medium pot, add in the agar agar powder, lychee juice, water and canned soda.
- Stir and bring to boil.
- Turn off heat and pour mixture into your jelly mould. I’m using a 15 cm x 15 cm square tin.
- Allow to cool for 20 mins before putting in the fridge to set. Leave it for at least 2 hours or overnight.
- Remove from mould and cut into square cubes (approx. 1.5” each).
- Top with some chopped lychee and serve.
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