Place the lychees and sugar syrup in an upright blender and blend until smooth. Set aside
Transfer the remaining lychee liquid to a saucepan, add the agar agar, bring to the boil and cook for 2 minutes. Transfer to a metal bowl and chill over ice until firmly set. Return to the blender and blend until smooth. Set aside.
This can be made 1 day in advance and stored in the fridge in an airtight container.
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