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1 can lychees, 567g including liquid
2 packages strawberry jelly, 2 x 85g
Small green grape, preferably with no seeds, about 18 (the same number as lychees)
Black licorice/jelly beans
Red food colouring
Strain the lychees and keep the liquid to make the jelly.
Cut the jelly beans/black licorice in small pieces and place in the grape where the stem used to be. Place the grape inside the lychee. With a toothpick or small brush wet in food colouring, make small lines along the lychees’ natural creases. Make the jelly according to the instructions on the package and also using the strained liquid from the lychees.
Pour a little jelly into a glass bowl and place a few lychees on the bottom. Refrigerate for about an 1 ½ hours. Add most of the jelly leaving just a small quantity. Refrigerate again. When firm place remaining lychees on top and pour remaining jelly. Return to refrigerator for a few more hours to set completely.