How to Make Liquid Spheres
A basic spherification technique for enclosing any liquid inside a thin gel membrane using calcium lactate and sodium alginate.
⏱️ Prep: 20 min🍳 Cook: 0 min
Nutrition
per per 300 g portion10
Calories
0g
Protein
2g
Carbs
0g
Fat
Ingredients
| 6 g | Calcium lactate |
| 200 g | Liquid to spherify (e.g. kefir, tomato juice, wine) |
| 5 g | Sodium alginate |
| 1 L | Water |
Instructions
- Do not swap the chemicals — use sodium alginate in the water bath and calcium lactate in the liquid you want to spherify.
- Let the spherified liquid rest so air bubbles escape before shaping the spheres; also rest mixed alcohol before freezing.
- Measure ingredients precisely.
- Prefer calcium lactate over calcium chloride — the spheres taste noticeably better, even though both work technically.