Orange Lychee Jelly

Remove lychees from the skin. Remove the stone from the pulp. Remove peel from 2 oranges, remove white skin completely. Separate the fillets from the skins. Collect juice. Squeeze remaining oranges. Measure out 300 ml juice. Soak gelatine in cold water. Heat 100 ml water and sugar. Let the squeezed gelatine melt in it. Stir into the orange juice. Fill lychees and orange fillets into glasses, pour in juice, chill for about 2 hours. Before serving, pour 2 tbsp Aperol on each. Decorate with orange wedges and peel.

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