Raspberry Lychee Jelly

1. 1

   Mash the raspberries and strain so only the juice remains.

2. 2

   Pour the raspberry juice into a saucepan. Add in the sugar, unflavored gelatin, and half of the chopped lychees. Turn the heat to medium and cook for 10 minutes.

3. 3

   Pour into a 6in by 4in pan and sprinkle over the leftover chopped lychees. Let set overnight.

4. 4

   Submerge the pan (without getting the jelly wet) into warm water. Flip the jelly out and cut as desired. Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.