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Make your own aloe vera jelly with just 2 ingredients! Add this healthy and nutrient-packed jelly to your favorite drinks! It’s chewy, not too sweet, and makes the perfect topping for iced tea!
I first discovered aloe vera jelly a few years ago at Gong Cha, a Taiwanese bubble tea chain. Popular tea chains usually offer many toppings options for iced tea, and while I was already aware of boba (I have had my share of tapioca pearls, and I kind of got bored of them) and popping pearls, a specific topping on the menu caught my eye: aloe vera jelly!
Let me tell you, it quickly became my NUMBER-ONE choice for tea toppings. Not only is it a healthier option compared to tapioca pearls, but it’s also delicious! This jelly is crispy, slightly chewy, juicy, and so refreshing!
Today, I am sharing with you how to make your own jelly from scratch, starting with whole aloe vera leaves! My recipe is adapted from Korean and Vietnamese ones, that I tried and tweaked to my liking. And while aloe vera may seem intimidating, worry not – I will walk you through every step!
⭐️ Why You Will Love It
Crisp, chewy, and so fun!
Let’s be honest: Iced tea is good, but it’s even better when it’s served with something to chew at the same time! You can add these aloe vera cubes to your favorite cold drinks and use a boba straw to suck up both the drink and some of the diced jelly, SO GOOD!
Simple and made with only 2 ingredients.
If you are like me and have seen aloe vera leaves in the supermarket but have no idea what to do with them, you have come to the right place! Aloe vera is not just for making skin masks, it can also be consumed.
In this recipe, we will dice it into small cubes, rinse it several times to remove its sliminess, cook it, and slightly sweeten it. The whole process will take you a bit less than 45 minutes and make enough jelly for 4-5 servings.
Low-calorie.
Tapioca pearls, as you probably know, are quite high in calories (up to 80 calories per serving!). My aloe vera jelly is a great alternative and only contains 19 calories per 1/2 cup!
📘 What Is Aloe Vera Jelly?
Aloe vera jelly is a topping option offered in many bubble tea shops, especially in Asia. It’s usually on the menu next to tapioca pearls, coconut jelly, popping pearls, etc. Recently, it has slowly increased in popularity in the US and Europe as well.
Just like tapioca pearls (boba), aloe vera jelly is served with iced tea to add texture and make the drinks more fun. Those little cubes of aloe vera are chewy and crispy, with a subtle sweetness and delicate floral aroma.
If you are looking for a healthier alternative to boba, aloe vera jelly is a great choice!
☘️ Ingredient Notes
Here is what you will need:
Aloe vera
The star of this recipe! I recommend using a single leaf that’s approximately 23 inches (60cm) long for one batch of this recipe. Make sure it’s as fresh as possible for the best flavor and texture – it should be firm, crisp, and vibrant green and shouldn’t show any visible brown spots on the skin. If your grocery store only has leaves with blemishes, I advise you simply pass, as it won’t be worth it.
Note: If using aloe vera from your garden, you first want to remove the latex from the leaves. To do so, cut the ends of the leaves and discard them. Next, place the aloe vera leaves upright in a large bowl and allow the yellow liquid (latex) to drain out from the leaves for about 15 minutes. If using aloe vera from the supermarket, you can skip this step.
A little bit more about this wonderful plant: Aloe vera is a stemmed plant with large and thick leaves that has been used for thousands of years as a medicinal plant to treat skin issues and some injuries.
It is loaded with antioxidants, vitamin C, vitamin B, and on lower levels, vitamin B-12. According to studies, aloe vera may help reduce acne and improve skin tissues, and it has been found to lower blood sugar levels as well.
Sugar
Since aloe vera contains almost no sugar, it needs to be sweetened. Here, I went with granulated white sugar, as it’s bland, and doesn’t alter the delicate floral aroma of the aloe vera. The sugar also helps reduce the subtle bitterness of the aloe vera.
Substitute: Maple syrup or other sweeteners will work if you want to make this recipe refined sugar-free. Just be aware that it will alter the flavor of the aloe vera.
🥣 How to Make It
1. Slice the aloe vera
- Clean the aloe vera. Start by washing the aloe vera leaf under cold water to remove any dirt.
- Slice it. Using a large and sharp knife, cut off the top and bottom of each leaf and discard them. Slice the aloe vera in four parts crosswise.
- Cut off the skin. Next, cut off the green skin by running a sharp knife between the aloe vera gel (the transparent flesh) and the skin. Discard the green skin.
- Cut into cubes. Cut the aloe vera gel into 1/2-inch (1 cm) cubes. Note: Try to make the cubes small enough to pass through a boba straw. The aloe vera gel will be very slimy. It is completely normal. Repeat with the remaining aloe vera and transfer the cubes to a large bowl.
2. Soak it
- Soak in cold water. Once that is done, cover the aloe vera cubes with cold water and let them sit for about 15 minutes.
- Rinse. Drain the aloe vera cubes and rinse them 10-12 times under cold water or until they are no longer slimy. At first, they will be very slimy but as you keep rinsing them, the sliminess will decrease.
3. Cook it
- Boil. Transfer the aloe vera cubes to a large saucepan and cover them with 3 cups of water. Bring to a boil and let the aloe vera simmer for about 10 minutes.
- Drain and rinse. After 10 minutes, drain the aloe vera cubes and rinse for 3-4 times under cold water.
- Sweeten it. Transfer the aloe vera cubes back to the saucepan or to a small bowl and add the sugar. Stir to combine and let the aloe vera rest for at least 1 hour, preferably overnight, before using. The aloe vera cubes will absorb the sugar. After that, your aloe vera jelly is ready to use!
📔 Tips
- Rinse thoroughly. The flesh of aloe vera is very slimy, so once you have diced it, it’s essential to rinse it very well under cold water. You might need to rinse it up to 15 times until it is no longer slimy.
- Allow it to rest for a few hours. For the best flavor, I highly recommend preparing this jelly at least one day before using it. Letting the aloe vera jelly rest overnight in the refrigerator allows it to absorb the sugar.
- Scoop out the cubes. Once the sugar has melted, the jelly will have some juice that may be slightly slimy. Only use the cubed jelly and discard the juice.
🧋 Where to Use It?
Once the aloe vera has sat for a few hours and absorbed the sugar, it’s ready to use! You can use it in your favorite cold drinks such as:
- Iced tea: Fruit tea, taro milk tea, iced matcha, etc. I personally love to serve it with this Orange, Peach and Lemongrass Ice Tea!
- Latte: Add it to cold brew, iced chocolate, or iced chai latte.
- Juices: This jelly also makes a great addition to fruit juices such as orange, cranberry, or apple juice.
❄️ Storing and Freezing
- To store: You can store aloe vera jelly for up to 4 days in the refrigerator.
- To freeze: Transfer the jelly to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before using.
💬 FAQ
No, it is different. Aloe vera gel is raw and is blended to make a paste. This aloe vera jelly, on the other hand, is sliced into cubes and cooked.
Totally! Just make sure to remove the latex if using homegrown aloe vera.
This aloe vera jelly is a healthier, lower-calorie alternative to boba. It’s rich in antioxidants, easy to digest, and so fresh! You will love the texture it adds to cold drinks!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in December 2019 and was updated in June 2024 with new photos and process shots.
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How to Make Aloe Vera Jelly
Ingredients
- 1 large aloe vera leaf
- 2 cups (480 ml) water
- 2 tbsp (24 g) sugar or maple syrup
Instructions
- Clean the aloe vera. Start by washing the leaf under cold water to remove any dirt.
- Slice it. Using a large and sharp knife, cut off the top and bottom of each leaf and discard them. Slice the aloe vera in four parts crosswise.
- Cut off the skin. Next, cut off the green skin by running a sharp knife between the aloe vera gel (the transparent flesh) and the skin. Discard the green skin.
- Cut into cubes. Cut the aloe vera gel into 1/2-inch (1 cm) cubes. Note: Try to make the cubes small enough to pass through a boba straw. The aloe vera gel will be very slimy. It is completely normal. Repeat with the remaining aloe vera and transfer the cubes to a large bowl.
- Soak in cold water. Once that is done, cover the aloe vera cubes with cold water and let them sit for about 15 minutes.
- Rinse. Drain the aloe vera cubes and rinse them 10-12 times under cold water or until they are no longer slimy. At first, they will be very slimy but as you keep rinsing them, the sliminess will decrease.
- Boil. Transfer the aloe vera cubes to a large saucepan and cover them with 3 cups of water. Bring to a boil and let the aloe vera simmer for about 10 minutes.
- Drain and rinse. After 10 minutes, drain the aloe vera cubes and rinse for 3-4 times under cold water.
- Sweeten it. Transfer the aloe vera cubes back to the saucepan or to a small bowl and add the sugar. Stir to combine and let the aloe vera rest for at least 1 hour, preferably overnight, before using. The aloe vera cubes will absorb the sugar. After that, your aloe vera jelly is ready to use!
- You can store aloe vera jelly for up to 4 days in the refrigerator.
Notes
- Rinse thoroughly. The flesh of aloe vera is very slimy, so once you have diced it, it’s essential to rinse it very well under cold water. You might need to rinse it up to 15 times until it is no longer slimy.
- Allow it to rest for a few hours. For the best flavor, I highly recommend preparing this jelly at least one day before using it. Letting the aloe vera jelly rest overnight in the refrigerator allows it to absorb the sugar.
- Scoop out the cubes. Once the sugar has melted, the jelly will have some juice that may be slightly slimy. Only use the cubed jelly and discard the juice.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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