Lychee Ice Kachang
School of Wok's version of Ice Kachang, great for sunny summer days
Ingredients
The Ice
190ml lychee gin 500ml soda water 140g water 160g palm sugar Juice of 1 lime 1 stick of lemongrass, bruised
Coconut and Blood Orange Jelly
500ml coconut water 2 tbsp agar powder 2 blood oranges, 1 segmented and 1 juiced.
PASSIONFRUIT JELLY
250 ml coconut water 1 tbsp agar powder 3 passion fruit, halved and seeds set aside.
Method
PREPARATION
THE ICE
Gently dissolve the palm sugar in water and bring to the boil for 1 minute. Remove from the heat and allow to cool. Add the gin, soda water, and lime juice. Pour into a freezer container and add the lemongrass. Allow to cool.
Place into the freezer for 3-4 hours to set. Once set, remove from the freezer and gently drag a fork through the ice to create a crushed effect. Freeze again for 3-4 hours. This will last up to 3 months in the freezer.
COCONUT AND BLOOD ORANGE JELLY
Place your serving glasses/dishes in the freezer to chill.
Add the agar powder to the coconut water and stir. Gently heat to boiling point, stirring to ensure all the agar has dissolved. Boil for 1 minute.
Add the juice from the blood oranges, reserving the segments for decoration. Chill the coconut jelly mixture over ice until the point of setting, divide into 6 glasses and place in the fridge for 2-4 hours to set.
EASY TIP
If you are not in a rush, you can pour the mixture directly into the serving dishes and chill overnight in the fridge.Remove from the fridge 10 minutes before serving.
PASSIONFRUIT JELLY
Place your serving glasses/dishes in the freezer to chill.
Add the agar powder to the coconut water and stir. Gently heat to boiling point, stirring to ensure all the agar has dissolved. Boil for 1 minute.
Add the juice and seeds from the passion fruit reserving the shells for decoration.
Chill the coconut jelly mixture over ice until the point of setting, divide into 6 halved passion fruit shells and place in the fridge for 2-4 hours to set firm.
EASY TIP If you are not in a rush, you can pour the mixture directly into the shells and chill overnight in the fridge.Remove from the fridge 10 minutes before serving
The Ice
190ml lychee gin 500ml soda water 140g water 160g palm sugar Juice of 1 lime 1 stick of lemongrass, bruised
Coconut and Blood Orange Jelly
500ml coconut water 2 tbsp agar powder 2 blood oranges, 1 segmented and 1 juiced.
PASSIONFRUIT JELLY
250 ml coconut water 1 tbsp agar powder 3 passion fruit, halved and seeds set aside.
PREPARATION
THE ICE
Gently dissolve the palm sugar in water and bring to the boil for 1 minute. Remove from the heat and allow to cool. Add the gin, soda water, and lime juice. Pour into a freezer container and add the lemongrass. Allow to cool.
Place into the freezer for 3-4 hours to set. Once set, remove from the freezer and gently drag a fork through the ice to create a crushed effect. Freeze again for 3-4 hours. This will last up to 3 months in the freezer.
COCONUT AND BLOOD ORANGE JELLY
Place your serving glasses/dishes in the freezer to chill.
Add the agar powder to the coconut water and stir. Gently heat to boiling point, stirring to ensure all the agar has dissolved. Boil for 1 minute.
Add the juice from the blood oranges, reserving the segments for decoration. Chill the coconut jelly mixture over ice until the point of setting, divide into 6 glasses and place in the fridge for 2-4 hours to set.
EASY TIP
If you are not in a rush, you can pour the mixture directly into the serving dishes and chill overnight in the fridge.Remove from the fridge 10 minutes before serving.
PASSIONFRUIT JELLY
Place your serving glasses/dishes in the freezer to chill.
Add the agar powder to the coconut water and stir. Gently heat to boiling point, stirring to ensure all the agar has dissolved. Boil for 1 minute.
Add the juice and seeds from the passion fruit reserving the shells for decoration.
Chill the coconut jelly mixture over ice until the point of setting, divide into 6 halved passion fruit shells and place in the fridge for 2-4 hours to set firm.
EASY TIP If you are not in a rush, you can pour the mixture directly into the shells and chill overnight in the fridge.Remove from the fridge 10 minutes before serving