This post may contain affiliate links. Please read our disclosure policy.
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.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!
I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
How to Make Aloe Vera Jelly
Ingredients
- 1 large aloe vera leaf
- 2 cups water
- 2 tbsp 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.
Leave a Comment
Hello, thank you for the recipe. Gong Cha was founded in Kaohsiung, Taiwan, not Korea 🙂
Hello Pip,
Thank you so much for the heads up! I fixed it 🙂
Very fresh and refreshing! Thanks to you, now I can make this at home, meaning more money saved and more healthy toppings for my daughter’s drinks.
Thanks for your feedback Emy!
thanks for sharing, aloe vera is the king of herbs! so i encourage people to always use it.
Yes they grow in my garden
Hi, it is true that the yellow liquid aloin is strong and could be laxative or disruptive to the stomach. This is what you personally should find out. When you make a mixture cooked or not and you find having diarrhea every time then you should drain it the way Pauline says. I have used it a lot and mostly uncooked and have seldom had this problem. Only times I had diarrhea was when I had digestive problems and then the aloë did do the job. Lol.
Christophe, are you talking about freshly cut aloe vera? Because I get mine from the store and never had any yellow liquid coming out of it, so I’m wondering if this only happens on very fresh aloe vera.
One very important step that needs to be included is to drain out the yellow latex liquid before processing! This stuff is a laxative that can upset your stomach and give you diarrhea. All you have to do is cut the ends off and set the leaf upright in a glass or bowl and let sit until all the yellow liquid is drained out. Then wash and do your thing with it.
Thanks for your input Pauline.
However, I have seen aloe vera jelly prepared to be used as a topping a few times and they never drained out any yellow liquid. Maybe your technique applies if the aloe vera is not boiled.
i will try it out
Do you have recommendations for if the aloe cubes are still bitter after making the recipe? They aren’t green or yellow and I’ve rinsed them several times
They shouldn’t really be bitter to begin with, is your aloe vera fresh?
Hi I got a aloe vera plant peeled it as supposed to but I noticed the inner part which is supposed to be be jelly like,wasn’t! It was rather very hard and I didn’t notice any gel from it .
My aim was to make my own gel from it so I could apply it on my itchy skin .what do I do?
Hi,
I’m afraid this is not a recipe for a gel, this one is meant to be used as a topping for tea.
Wow I love this but how can I be using it on my face
Well, that’s a different recipe you are looking for 🙂
can i just eat the cubes by itself
Sure!
I have read this post and find it really informative for me. Thanks for sharing it, I hope I can find more in the future.
Thanks for sharing, I read your recipe, I sure will try it tomorrow. I will share these tips with our family.
You’re welcome Sophia!
I made this in high hopes of being able to use as a topping for boba tea and found the aloe pieces to be covered in the slime that they usually are. When I had aloe added into boba tea at stores, there is no trace of the slime. I did not mind it but everyone else in my family did not enjoy it.
I use it as a topping for tea too and I don’t find it slimy. You may want to rinse it under cold water for a few seconds after cooking.
hi do you think i can simmer my cubes in stevia instead of sugar?
Hi Janelle, stevia should work!
Thanks for the recipe, Thomas! Do you think honey would make a good alternative for sugar when simmering the cubes?
Hi Bryant,
Honey should work!
Thanks, Thomas – very healthy and suitable for my kid that has lots of allergies. Bookmarking this!
Thanks! 🙂
Hi Van,
Just blend it with a food processor and a little bit of water and the slime is gone. If you don’t like the tast, you can use some fruit juice or what ever you like in stead of water
I guess she wants aloe vera jelly in small cubes to enjoy as a topping for tea, so blending is not an option.
Hello,
I ran it through water a couple of time but still can’t get rid of the sliminess. My daughter love the Aloe Vera at the boba shop because their not slimy. Any suggestion?
Kindly,
Van
Hi Van,
It should not be too slimy, and when eaten through a boba straw you should not even feel it.
I took a couple of aloe leaves off the plant several weeks ago. Can I still use the gel in these leaves.
Could you put a tablespoon of the aloe cubes into an ice cube tray and freeze them? Then you could add a cube to smoothies or ice tea, etc.
I think this should work!
Hi, I have been using aloë vera for a couple of years. It grows wel in my garden in Greece. I have known it for much longer. What I do in the morning is collect the natural gel and I blender it with some cold water. Then drink it. Sometimes I add some lemon juice for extra vitamins and the taste of it. I read your recipe, I sure wil try it tomorrow. Just wondering why do you boil it for 10 min? Isn’t pure and raw much better?
Hi Christophe,
Thanks for sharing! I boil it to make it slightly sweeter, so it absorbs some of the sugar, and make it a bit chewier. I think you should be able to eat it raw though.
You definitely can eat it raw but it has a bitter flavour to it. Also if cutting from garden you should allow it to drain a bit the yellowish coating on it.
To use in drinks you want it to be chewier as well as sweet if it’s an alternative to boba!! My only problem is it only lasts 3 days and I would like to make a huge jar to have for the week.
I took a couple of aloe leaves off the plant several weeks ago. Can I still use the gel in these leaves.
If the leaves are still green and fresh then yes.
This post takes me back to a bunch of years ago when I use to make this with the massive aloe vera my parents had in their garden!
I want to make it again now, thanks for sharing 🙂