Raspberry Lychee Jelly

Directions

1. 1
   Mash the raspberries and strain so only the juice remains.
2. 2
   Pour the raspberry juice into a saucepan. Add in the sugar, unflavored gelatin, and half of the chopped lychees. Turn the heat to medium and cook for 10 minutes.
3. 3
   Pour into a 6in by 4in pan and sprinkle over the leftover chopped lychees. Let set overnight.
4. 4
   Submerge the pan (without getting the jelly wet) into warm water. Flip the jelly out and cut as desired. Serve cold.