Spherification — Basic (Sodium Alginate + Calcium Chloride)

Ingredients

• 500 ml flavoured liquid (fruit juice, consommé, or purée)
• 2.5 g sodium alginate
• 1 l water
• 5 g calcium chloride
• 1 l additional water (for rinsing)

Method

1. 1
   Blend sodium alginate into your chosen liquid using an immersion blender on high speed for 2 minutes until fully dissolved and bubbles subside (rest 15 minutes if foam appears).
2. 2
   Dissolve calcium chloride in 1 l water, stirring until clear; pour into a shallow bowl.
3. 3
   Fill a second bowl with 1 l plain water for rinsing spheres.
4. 4
   Draw sodium alginate liquid into a 10 ml pipette or spherification spoon; hold 2 cm above the calcium chloride bath and release drops slowly.
5. 5
   Allow each sphere to sit in the calcium bath for 45–60 seconds (longer for thicker membrane); gently stir occasionally.
6. 6
   Use a slotted spoon to transfer spheres to the rinse water; agitate gently for 30 seconds to remove excess calcium chloride.
7. 7
   Drain on a clean cloth or consume immediately. Spheres hold for 4 hours refrigerated.