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Lychee, ginger and lemongrass jellies

Who says jelly is just for kids?

By Emma Knowles
  • 10 mins preparation
  • 50 mins cooking plus setting
  • Serves 6
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Lychee, ginger and lemongrass jellies


  • 2 stalks of lemongrass, bruised and coarsely chopped
  • 10 cm piece of ginger, peeled and coarsely chopped
  • 16 lychees, peeled, stones removed, coarsely chopped
  • 150 gm raw caster sugar
  • 3½ leaves of gelatine (titanium strength), soaked in cold water
  • 60 ml green ginger wine (¼ cup)
  • 150 gm pineapple, finely diced
  • To serve: small mint leaves


  • 1
    Combine lemongrass, ginger, half the lychees and 1 litre water in a saucepan over medium-high heat, bring to the boil, then reduce heat and simmer until reduced to 2½ cups (about 45 minutes), then strain into a clean pan, discarding solids.
  • 2
    Add sugar to infused liquid, stir over medium heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Remove from heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves. Add ginger wine and stir to combine, then pour into six 1/3 cup-capacity fluted moulds and refrigerate until set (about 4 hours).
  • 3
    To serve, dip jelly moulds briefly in hot water and turn onto plates. Combine pineapple, remaining lychees and mint leaves in a bowl and serve alongside jellies.
  • Author: Emma Knowles