Lychee coconut jelly

Cut the lychees into small pieces.

In a small saucepan combine the lychee syrup, coconut water, cane sugar and agar agar powder.

Heat over medium-high, stirring to dissolve the sugar, about 5 minutes; turn off the heat when the liquid begins to bubble.

Pour into a heatproof container about 6 by 6 inches and scatter in the lychee pieces.

Refrigerate uncovered about two hours or overnight until set.

Release the sides with a spatula, cover with a cutting board or plate and flip upside down.

Slice into bite-sized cubes. Keeps refrigerated in an airtight container up to two weeks.

Variation: a refresher of a couple of jelly cubes and a couple of cubes of frozen red dragon fruit topped up with sparkling elderflower water.