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Honey Lemon Aiyu Jelly

5 from 1 vote
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Prep Time:20 minutes
Resting Time:30 minutes
Total Time:44 minutes
Servings: 6

Ingredients

  • 250 g whole lemons ~4 lemons, sliced
  • 250 g honey 3/4 cup
  • 1 packet aiyu seeds
  • hard (mineral) water amount according to aiyu instructions (750mL per 10g aiyu) see note
  • passionfruit seeds optional

Instructions

  • One day in advance: in a pint size jar or container, combine the lemons and honey. Stir to coat then cover with a lid and reserve in the refrigerator overnight to macerate. Don't worry if it's thick, honey will draw out moisture from the lemon to form a flavorful syrup.
  • Wash your hands and prepare the aiyu seeds by placing them in a teabag or cheesecloth tied off with string. In a large bowl, add water (see note) and the packet of aiyu seeds.
    Submerge and massage the seeds for 5 minutes by agitating the bag with your hands.
  • Remove and discard the bag of aiyu seeds. Set the bowl aside at room temperature or in the refrigerator for 30 minutes, until a jelly forms.
  • To serve in a bowl, spoon the aiyu jelly into your serving bowl. Spoon over a couple tablespoons of honey lemon syrup and passionfruit seeds if using.
    To serve in a glass, spoon the aiyu jelly until half full and top with a couple tablespoons of honey lemon syrup and passionfruit seeds if using. Top remaining space with equal parts ice and water. Sip with a wide straw (the ones for boba are ideal). Give it a stir, taste and add more honey lemon syrup if desired.
  • Store any extra aiyu jelly in the refrigerator for up to 3 days. It's normal for water to slowly "leak" from the jelly as its gelling power weakens over time.
    Any extra honey lemon syrup keeps in the refrigerator for up to 2 weeks. It's also excellent mixed with hot water for a quick cup of honey lemon tea.

Notes

Make sure you use water with enough mineral content for the seeds to properly gel. You can check your local tap water to see if it contains at least 100 ppm (qualifying it as hard water) or use bottled mineral water. Do not use bottled distilled water, filtered water, of soft tap water.
You can make this recipe vegan by swapping the honey for an equal amount of agave syrup.