Remove the outer part of Lemongrass (2 stalk), clean and bruise the white part with a knife.
Drain Lychee in Syrup (1 can) through a sieve, reserving syrup and top up with water to 950ml.
Pour lychee syrup into a pot, followed by Konjac Powder (1 package) and Caster Sugar (120 gram). Turn on heat and stir liquid till sugar dissolved with a hand whisk. Drop in lemongrass and keep stirring liquid until boil, at medium heat, Off heat and continue to stir liquid for another 2-3 minutes.
Discard lemongrass. Add a small drop of rose pink colouring and Lemon Juice (3 tablespoon) into it, stir well again.
Drop one or two pieces of lychee into mould, then pour liquid mixture into it. Leave jelly to cool and set in the refrigerator for at leave 2 hours or when ready to serve. Enjoy!