
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
THE ICE
COCONUT AND BLOOD ORANGE JELLY
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
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
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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.
THE ICE
COCONUT AND BLOOD ORANGE JELLY
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
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
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.