Lychee Martini Jello Shots

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.