Description
You can think of popping boba like fruit caviar. These small spheres are available in different flavors and colors, depending on which fruit flavoring you use. Our general guide gives you creative freedom, but my favorite juices to use are mango, pineapple, strawberry, and lychee.
Ingredients
Units
Scale
- 3/4 cup real fruit juice of choice
- 1 tsp sodium alginate
- 1/5 cup water
- 1 1/4 tsp calcium lactate
- 1 liter distilled water
Instructions
- Dissolve the calcium lactate in the distilled water. Allow to sit overnight or for 4 hours. After that, strain.
- Mix 1/5 cup of water with sodium alginate and stir until thick and smooth. Once it reaches a thick consistency, add the fruit juice and stir until smooth.
- Store the juice mixture in the fridge for 3 hours.
- Afterward, begin the reverse spherification process. Using a syringe or dropper, drop the cooled juice mix into the calcium lactate solution and let it sit for 10 minutes.
- Use a strainer or slotted spoon to transfer the popping boba pearls to clean water, rinse them, and add them to your boba tea!
Notes
Whether you’re making your own or ordering a popping boba tea from a tea shop, feel free to experiment and see what flavors and combinations you can come up with. Perhaps pomegranate popping boba with a matcha green tea latte or passion fruit popping boba with an oolong boba milk tea? The options are endless.
If you prefer the preciseness of grams, use 150 g fruit juice, 5 g sodium alginate, 50 g water, 6 g calcium lactate, and 1,000 g distilled water.
- Prep Time: 7 hours
- Cook Time: 10 minutes