Lychee and Herbal Tea Jelly |荔枝茶凍 | 【Rice Killer】

🍑 Lychee and Herbal Tea Jelly
When lychees are in season, it’s also the peak of summer heat. What better way to cool down than with this refreshing and fragrant jelly made from fresh lychees and herbal tea?
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【Ingredients】
(Yields one 225g container)

For the Lychee Jelly:
350g fresh lychees, pitted (300g for juice, 50g diced)
100g water
3g jelly powder (*see note*)
1 tsp rose water

For the Tea Jelly:
1 bag Rooibos tea
400g boiling water
3g jelly powder
1/2 Luo Han Guo (monk fruit, for natural sweetness)
Milk of choice (to serve)

📝 Note on jelly powder: You can use agar agar, gelatin, or other types of gelling agents. Just make sure to follow the instructions on your package and adjust the quantity accordingly.

【Instructions】

1. Make the Tea Jelly
Steep the rooibos tea with 1/2 monk fruit in 400g boiling water.
Once the temperature drops to about 60°C, stir in 3g of jelly powder until fully dissolved.
Strain into a container and let cool slightly.
Chill in the fridge for at least 3 hours.
(Lazy method: this may leave some undissolved powder—just strain it out. For a smoother result, wait for the tea to cool first, stir in the powder, then gently reheat to 60–70°C to dissolve completely.)
2. Cut Tea Jelly
Once set, cut into cubes or any shapes you like.
3. Make the Lychee Jelly
Blend 300g pitted lychees with 100g water and 1 tsp rose water into a smooth puree.
Stir in 3g jelly powder and heat gently to 60–70°C until fully dissolved.
Add the remaining 50g of diced lychee and mix well.
Pour into a mold or container and chill for 3+ hours until set.
Cut into desired shapes.
4. Assemble the Jelly Drink
In a glass, layer lychee jelly, tea jelly, and your favorite milk.
Top with a sprig of fresh herbs like mint or basil.

✨ A chilled, aromatic summer treat with a delicate floral and fruity balance. Perfect for beating the heat!

Rice Killer