Crème de Menthe Pearls

Lively mint liqueur pearls with cool, aromatic flavor — ideal for festive desserts and elegant drinks.

Ingredients

  • ½ cup (125mL) crème de menthe (white or green)
  • ½ cup (125mL) cold water
  • 1 tsp (5g) sodium citrate (extra for alcohol content)
  • 1.5 tsp (6g) sodium alginate (extra for liqueur viscosity)
  • 1 tbsp (15mL) simple syrup
  • 1.5 tsp (6g) calcium chloride (extra for alcohol adjustment)
  • 2 cups (500mL) ice-cold water (for bath)
  • Optional: 2 drops peppermint oil (for extra kick)

Instructions

  1. Reduce Alcohol
    • Simmer 125mL crème de menthe for 3 minutes to evaporate some alcohol, cool completely in ice bath.
  2. Blend Base
    • Combine reduced crème de menthe, 125mL water, and sodium citrate in blender, blend for 1 minute until fully incorporated.
  3. Activate Alginate
    • With blender on medium speed, sprinkle in sodium alginate, add simple syrup and peppermint oil (if using) while blending for 2 minutes.
  4. Rest
    • Let mixture sit 45 minutes to de-bubble (cover to prevent evaporation).
  5. Strain
    • Pass through 150-micron sieve into The Spherificator®.
  6. Prepare Bath
    • Dissolve calcium chloride in 500mL ice-cold water.
  7. Form Pearls
    • Using The Spherificator®, drip mixture into bath from 5 inches high, cure for 50 seconds (adjust for desired firmness).
  8. Finish
    • Rinse pearls in iced vodka to halt gelling process.

Expert Tips

Flavor Variations
  • Chocolate-Mint: Add 1 tsp cocoa powder to the base.
  • Winter Style: Infuse with 1 cinnamon stick overnight.
Color Control
  • Vibrant Green: Use green crème de menthe plus 1 drop of food coloring.
  • Pastel: Use white crème de menthe with ¼ tsp matcha powder.
Troubleshooting
  • If too sweet: Replace simple syrup with 1 tbsp lime juice.
  • If breaking: Increase alginate to 2 tsp.
Serving Ideas
  • Dessert: Serve over chocolate lava cake or ice cream.
  • Cocktails: Use in grasshoppers or martini variations.
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