Description
Learn how to make your own refreshing watermelon popping boba at home using a fun molecular gastronomy technique. These tiny fruit spheres are bursting with flavor and perfect for adding a unique touch to your beverages and desserts.
Ingredients
Scale
For the Watermelon Juice:
- 2 cups fresh watermelon (cubed)
- 2 tablespoons sugar (optional)
For the Sodium Alginate Mixture:
- 1/2 teaspoon sodium alginate
- 1 cup water
For the Calcium Bath:
- 1 teaspoon calcium lactate
- 2 cups water
Instructions
- Puree Watermelon: In a blender, puree the watermelon until smooth. Strain through a fine mesh sieve to remove pulp and seeds, yielding about 1 cup of juice. Add sugar if desired.
- Prepare Sodium Alginate Mixture: In a bowl, combine 1 cup water with sodium alginate. Dissolve using a blender, then mix in the watermelon juice. Allow to rest for 15–30 minutes.
- Create Calcium Bath: In another bowl, dissolve calcium lactate in 2 cups of water.
- Form Boba Spheres: Using a dropper, drip the watermelon mixture into the calcium bath to form boba spheres. Stir gently to prevent sticking. Allow to set for 30–60 seconds.
- Rinse and Store: Remove boba with a slotted spoon, rinse, and store in water or syrup until ready to use.
Notes
- For best results, serve boba immediately or within a few hours.
- Use a dropper or syringe for consistent boba size.
- This recipe uses reverse spherification, a technique common in molecular gastronomy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Beverage Add-In
- Method: No-Cook
- Cuisine: Modernist, Asian-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 3g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
