Raspberry Pearls

Tart and vibrant, raspberry pearls deliver fruity bursts that complement chocolate, yogurt, and bubbly cocktails.

Ingredients

  • ¾ cup (180mL) fresh raspberry purée (strained)
  • ¼ cup (60mL) cold water
  • 1 tbsp (15mL) lemon juice
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Make Purée
    • Blend raspberries and strain out seeds. Combine with water and lemon juice.
  2. Add Alginate
    • Blend on low, add alginate slowly. Mix until fully dissolved.
  3. Rest
    • Let mixture rest 30 minutes before use.
  4. Strain
    • Filter through mesh into The Spherificator®.
  5. Prepare Bath
    • Dissolve calcium chloride in ice-cold water.
  6. Form Pearls
    • Drop into bath. Cure 45–60 seconds.
  7. Finish
    • Rinse in water and chill.

Expert Tips

Flavor Variations
  • Sweet: Add 1 tsp sugar or honey to soften tartness.
  • Layered: Blend with a touch of vanilla extract.
Color Boost
  • Deeper red: Use overripe raspberries or mix in beet juice.
  • Clear pearls: Strain multiple times.
Troubleshooting
  • If too tart: Add sweetener or more water.
  • If lumpy: Blend longer before resting.
Serving Ideas
  • Desserts: Use on cheesecake, tarts, or chocolate mousse.
  • Drinks: Float in champagne or raspberry lemonade.
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