1. Drain the lychees and collect the liquid. Mix the fruit with sugar and lemon juice and let them marinate for one hour.
2. Soak the gelatin in cold water. Top up the collected juice with water to 1/2 liter and warm the mixture slightly. Squeeze the gelatin well and stir it into the lychee juice until it has completely dissolved.
3. Stir in half of the fruit and fill the mixture into four small ring molds. Let the jelly set in the refrigerator. Dip the molds briefly in hot water, turn out the jellies, and arrange the remaining lychees in the center.
Nutrition per serving
kcal: 159
Protein: 4 g · Fett/Fat: 0 g · Carbs: 34 g
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