Spherification Basics
Spherification 101: Liquid Flavour Pearls & Fruit Caviar
RSC Staff
4 servings (approx. 100 pearls)
15 minutes
15 minutes
30
Spherification
Modernist
1 Hour
Beginner
Spherification Basics 101: Direct & Reverse Spherification
Master the fundamentals of molecular gastronomy with this beginner-friendly guide to making bursting liquid caviar and flavor pearls at home. Learn both Direct (Straight) and Reverse Spherification methods using Sodium Alginate, Calcium Lactate, Sodium Citrate, and Calcium Chloride.
Ingredients
- 2g Sodium Alginate
- 5g Calcium Chloride
- 2g Sodium Citrate
- 4g Calcium Lactate
- 250ml Liquid Base (e.g. fruit juice, coffee, cocktail)
- 1L Water
Directions
Direct (Straight) Spherification Method
Prepare Flavor Base: Blend 2g Sodium Alginate into 250ml of your liquid base using an immersion blender until completely dissolved. Let rest in the fridge for 1 hour to remove trapped air bubbles.
Prepare Setting Bath: Dissolve 5g Calcium Chloride into 500ml of cold water in a shallow bowl.
Form Spheres: Using a syringe or spoon, drop small amounts of the alginate flavor base into the calcium bath.
Rinse & Serve: Allow spheres to set for 1–2 minutes, remove with a slotted spoon, rinse in a clean water bath, and serve immediately.
Reverse Spherification Method
Prepare Calcium Base: Mix 4g Calcium Lactate and 2g Sodium Citrate into 250ml of your liquid base (ideal for dairy or high-acid liquids).
Prepare Alginate Bath: Dissolve 2g Sodium Alginate into 500ml of water and let rest to remove bubbles.
Form & Store: Drop calcium-rich liquid into the alginate bath for 2–3 minutes. Rinse in clean water. (These can be stored in oil or syrup for later use).
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