Lychee Martini Jello Shots

Prep Time
Cook Time
Ready In

"These aren't those ribald shots from your college days. Oh, no! These are the grown up version - sophisticated even - but still pack a punch! How pretty on a white ceramic tasting spoon??? Lychees come pitted and canned in syrup (juice). They and the Agar Agar powder can be found in your Asian market or online. From the Moonberry blog."

Original recipe yields 16 servings


  • Serving Size: 1 (25.4 g)
  • Calories 30
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1.9 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 3.7 g
  • Protein - 0.1 g
  • Calcium - 3.2 mg
  • Iron - 0.1 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0 mg

Step 1

Mix agar-agar powder and lychee juice into a saucepan, heat to a gentle simmer until the agar-agar powder is dissolved. In a separate bowl, mix vodka and Cointreau. Add the agar-agar and lychee mixture and stir to combine. Pour into a 6x6 inch square mold and let set in refrigerator for at least 4 hours or overnight.

Note: to make a "stacked" ombre jelly, save half of the liquid and mix in one drop of red food coloring. Slowly pour over the original liquid, using the back of a spoon, then refrigerate.

Step 2

To serve, cut into 1.5″ x 1.5″ cubes and garnish with chopped lychee and basil chiffonade. You can make it a tad fancier with some edible gold leaf on top of all. This recipe yields 16 cubes.

Tips & Variations

No special items needed.