4 Serves
134 Mins
In a medium saucepan, combine the yuzu juice drink and water. Bring the mixture to a gentle boil over medium heat.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
99 µg / 400 µgCalcium
249 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
644 mg / 4,700 mgSodium
138 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
13 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Whisk in the konnyaku powder thoroughly to ensure no lumps remain, then remove the pot from the heat and continue stirring for 3 to 5 minutes to allow the mixture to thicken slightly.
Pour the prepared yuzu liquid into an 11-inch square tray and allow it to cool to room temperature before transferring to the refrigerator to set for at least 2 hours.
Once set, cut the yuzu jelly into uniform cubes and divide them among serving glasses. Top with fresh mandarin orange segments and a splash of yuzu juice drink to serve.
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