So-so. It tasted of salt and little else. And yet, I could see it working if you reduce the amount of salt and serve it as part of a larger buffet with several aromatic dishes to which this dish will serve as a contrast.

Fun facts:
I was a little stumped with the Chinese characters. The first one means 'wine, alcoholic beverage'; the third and fourth mean 'fish fillet'. The second, however, came up as 'slide, glide, slip; to skate, escape' - while I can see why you would use some of these adjectives for a fish dish, the meaning didn't make sense for the title of the dish. That is until I discovered a nearly identical character with the exact same pronounciation that is sometimes spelled like the character above, and means 'to steam / quick-fry / stir-frying, but with cornstarch added'

Uh. We were having guests last night, and as the recipe advises to prepare the jellies the day they are being served as they could become too hard otherwise, and suggests that they'll need only 1-2 hours to set, I took a risk, and failed. The jellies were nowhere near set. Even when I went to bed another four hours later, I still found them too wobbly.

We had them for dessert tonight, and they werent hard at all, on the contrary - very difficult to get them out of the moulds in one go. Also, the rosemary was too strong, and lesser so, they were a bit sour and bitter - in a good way if you had just a bit, but too much for a whole dessert.

If you want add things as decoration, anticipate that they will float instead of sink to the bottom, and that therefore you will have to turn the jellies twice - once to get them out of the mould, a second time to turn them right side up again. I used a slice of blood orange in one of them and a tiny twig of rosemary in the other one. I also used a tray with heart-shaped ice cubes from Ikea (one similar to this one), but it was very hard getting them out in one piece. Would have been such a nice idea for Valentine's Day, but then who wants to serve a broken heart?

Very nice! They even taste quite creamy (unless you take a bite, in which case you'll notice the water cristals). I used honey instead of agave syrup, and used nearly double the amount. The subtle honey flavour was very nice, but I think it could have been even sweeter, as the flavour of the peaches (well, nectarines) didn't really come out well. Maybe also add a little simple syrup next time?

Half a recipe was enough for four popsicles of 60 ml each.

Very, very delicious! I only made the strawberry part, though.

I had a few issues with the strawberry recipe. After puréeing them, I put them through a sieve - and absolutely nothing got stuck in the sieve, all the little seeds passed right through. I tried again with a tiny tea sieve, but this time nothing passed through, so that didn't work either. I then used a folded cheese cloth, and that strained out about half of the seeds. In the end, they didn't really bother me all that much, so I might just skip that step.

Because of all that sieving, I measured and found out that I only had 120 ml of strawberries instead of the required 155 ml, and so had to purée another few (I even started out with more than instructed, and yet...). Next time I'd probably purée 220-250 g strawberries (though only if I'm planning to strain out the seeds).

Last, I thought it wasn't sweet enough (though this will definitely depend on your strawberries, so taste!), so I added another 2 tsp sugar.

Edited 25 July 2018:
I made it again, strawberries only, without sieving, and while the seeds were noticeable, they didn't bother me. And it's super-delicious, really!