Lychee and Rosewater Jelly Cups are a delicate, fragrant dessert that combines the floral essence of rosewater with the sweet, juicy charm of lychees. Served in individual glasses, these translucent beauties are light, elegant, and make for a cooling finale to any meal — especially in spring or summer.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 mins 1 can lychees in syrup drained with syrup reserved (or 1 1/2 cups fresh lychees with 3/4 cup simple syrup)
1 ¼ cups lychee syrup or juice
¾ cup water
3 tsp rosewater (to taste – start small!)
2 tbsp unflavored gelatin
2 tbsp sugar (optional – depending on sweetness of syrup)
Fresh mint leaves, rose petals, or edible gold leaf for garnish (optional)
Prep the Lychees
1
If using canned lychees, reserve 1 1/4 cups of the syrup.
Cut lychees in half (or quarters for smaller cups), and set aside.
Bloom the Gelatin
2
In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let sit for 5 minutes to bloom.
For agar-agar, whisk directly into the liquid while heating (no blooming needed).
Heat and Mix the Base
3
In a saucepan, combine lychee syrup, remaining water, and sugar (if using).
Warm over low heat until hot but not boiling.
Stir in the bloomed gelatin and whisk until completely dissolved.
Remove from heat and stir in rosewater .
Assemble the Jelly Cups
4
Place a few pieces of lychee in the bottom of each cup or glass.
Pour the warm jelly mixture over the fruit, filling each glass 3/4 full.
Let cool slightly, then refrigerate for 2–3 hours or until fully set.
Serving Suggestions
5
Garnish with a single mint leaf , a sprinkle of edible rose petals , or a few pomegranate seeds for a color contrast.
Serve chilled, ideally in small coupe glasses, teacups, or stemmed dessert bowls for elegance.
Tips & Variations
6
Layered version: Let one layer set slightly before pouring a second, perhaps with a bit of coconut milk for a two-tone effect.
Add sparkle: Use sparkling lychee juice for a slight fizz in the set jelly.
More fruit ideas: Add cubes of dragon fruit or halved grapes for texture and color.
Ingredients 1 can lychees in syrup drained with syrup reserved (or 1 1/2 cups fresh lychees with 3/4 cup simple syrup)
1 ¼ cups lychee syrup or juice
¾ cup water
3 tsp rosewater (to taste – start small!)
2 tbsp unflavored gelatin
2 tbsp sugar (optional – depending on sweetness of syrup)
Fresh mint leaves, rose petals, or edible gold leaf for garnish (optional)
Directions Prep the Lychees
1
If using canned lychees, reserve 1 1/4 cups of the syrup.
Cut lychees in half (or quarters for smaller cups), and set aside.
Bloom the Gelatin
2
In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let sit for 5 minutes to bloom.
For agar-agar, whisk directly into the liquid while heating (no blooming needed).
Heat and Mix the Base
3
In a saucepan, combine lychee syrup, remaining water, and sugar (if using).
Warm over low heat until hot but not boiling.
Stir in the bloomed gelatin and whisk until completely dissolved.
Remove from heat and stir in rosewater .
Assemble the Jelly Cups
4
Place a few pieces of lychee in the bottom of each cup or glass.
Pour the warm jelly mixture over the fruit, filling each glass 3/4 full.
Let cool slightly, then refrigerate for 2–3 hours or until fully set.
Serving Suggestions
5
Garnish with a single mint leaf , a sprinkle of edible rose petals , or a few pomegranate seeds for a color contrast.
Serve chilled, ideally in small coupe glasses, teacups, or stemmed dessert bowls for elegance.
Tips & Variations
6
Layered version: Let one layer set slightly before pouring a second, perhaps with a bit of coconut milk for a two-tone effect.
Add sparkle: Use sparkling lychee juice for a slight fizz in the set jelly.
More fruit ideas: Add cubes of dragon fruit or halved grapes for texture and color.
Lychee and Rosewater Jelly Cups
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