LYCHEE ALMOND JELLY Recipe
- 1 cup water, divided
- 1 packet gelatin
- ¼ cup sugar
- 1 cup cold milk
- 1 tsp. almond extract
- 2 cans lychee with juice
- In a large bowl, place ¼ cup of water. Sprinkle the packet of gelatin evenly over the top. Set aside for a few minutes.
- In a small pot, bring ¾ cup of water and sugar to a boil. Stir well, so the sugar dissolves completely. Once the water comes to a hard boil, add it to the gelatin mixture. Stir well to completely dissolve the gelatin.
- Once dissolved, add the milk and almond extract, stirring gently. Pour the mixture into a rectangular container. Refrigerate until firm.
- Once the jelly is set, slice into ½-inch cubes, scoop out gently and serve with lychee in a light syrup.
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