Recipes

We've curated a collection of tantalizing recipes to inspire your gastronomic adventures. Feel free to dive into our tried-and-true concoctions or unleash your inner chef by experimenting with different ingredients. The Spherificator is your canvas, and the kitchen is your playground! Whether you follow our recipes to the letter or use them as a springboard for your culinary innovations, we encourage you to play with your food, discover new flavors, and make each dish uniquely yours. Let the joy of experimentation and the thrill of creating delightful edible pearls redefine your culinary journey. Bon appétit!

Strawberry Pearls

- ½ cup (150mL) store bought strawberry syrup (or whatever your favorite flavor is!)
- ½ cup (150mL) water
- 1 tsp (3g) sodium alginate
- ½ tsp (2g) sugar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

This recipe can be applied to any type of sweet syrup and is excellent on cakes, ice cream, crepes and much more!

1. Place 150mL water and strawberry syrup in a blender and blend for 30 seconds.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain strawberry mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the strawberry solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!

Chive Pearls

- 1 cup (250mL) water
- ½ cup (20g) chives - chopped
- ¼ tsp (1g) salt
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl­

An excellent garnish to compliment a soup, chili, or even cheese and crackers!

1. Place 250mL water, salt and chives in a blender and blend on high speed for 20 seconds.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the chive mixture through a small strainer. Pour into the Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the chive solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!

Saffron Pearls

- ¾ cup (200mL) hot water
- 10 stems of saffron
- ½ tsp (2g) sodium alginate
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl­

Try these saffron pearls over salmon, rice, or chicken! This recipe will work for any kind of flavor infusion with water.

1. Add saffron to hot water and allow steeping for 10 minutes. Stir until the water turns dark yellow with a strong smell of saffron.
2. Strain into a blender to remove the stems.
3. With the blades on low speed, sprinkle sodium alginate powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the saffron mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the saffron solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain, and serve!

Balsamic Pearls

- ⅔ cup (175mL) water
- ½ tsp (3g) sodium citrate
- ½ tsp (1.5g) sodium alginate
- ½ tsp (2g) sugar
- ⅓ cup (75g) balsamic vinegar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

Try this recipe as an exciting alternative to salad dressing!

1. Place 175mL water and sodium citrate in a blender and blend for 30 seconds.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Slowly add the balsamic vinegar while continuing to mix.
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the balsamic mixture through a small strainer. Pour into the Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the balsamic vinegar solution into the calcium bath and leave sit for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!

Cucumber Pearls

- ½ cup (125mL) water
- ½ tsp (3g) sodium citrate
- ½ English cucumber, puréed (125g)
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

These refreshing pearls would be perfect on smoked salmon, a sandwich, or even in a cocktail!

1. Place 125mL water and sodium citrate in a blender and blend for 30 seconds. Add cucumber purée.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the cucumber mixture through a small strainer. Pour into the Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the cucumber solution into the calcium bath and leave to set for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!

Ginger Pearls

- 1 cup (250mL) water
- 1 tbsp (10g) ginger, puréed
- ½ tsp (2g) sodium alginate
- 4 tsp (15g) sugar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

A new way to eat your ginger with sushi or breathe life into any seafood dish!

1. Place 250mL water and ginger purée in a blender. Blend on low speed.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar slowly into the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate/sugar into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the ginger mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the ginger solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!

Lemon Pearls

- ⅔ cup (150mL) water
- ¾ tsp (4g) sodium citrate
- ½ tsp (2g) sodium alginate
- 5 tsp (20g) sugar
- ½ cup (100mL) lemon juice
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

Add a lemony taste to seafood, salads, drinks, and more!

1. Place 150mL water and sodium citrate in a blender and blend for 30 seconds.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate/sugar into the water).
4. Slowly add the lemon juice while continuing to mix.
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the lemon mixture through a small strainer. Pour into the Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the lemon solution into the calcium bath and leave sit for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!

Mint Pearls

- ¾ cup (200mL) water
- ¼ tsp (1g) sodium citrate
- 30 mint leaves (10g)
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- ¼ cup (50mL) sugar syrup (50/50 water sugar)
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl­

Try these delicious mint pearls in a mojito or your favorite type of summer cocktail, or even as a garnish on some freshly roasted lamb!

1. Place 200mL water, mint, and sodium citrate in a blender and blend on high speed for 20 seconds.
2. Mix sugar with sodium alginate.
3. Reduce speed to low speed and sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate into the water).
4. Slowly add the sugar syrup while continuing to mix.
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the mint mixture through a small strainer. Pour into Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the mint solution into the calcium bath and leave sit for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!

Alcohol-based Pearls

- ½ cup (125mL) water
- ½ tsp (3g) sodium citrate
- ½ tsp (2g) sodium alginate
- ½ cup (125mL) alcohol product (vodka, rum, gin, whiskey, tequila, etc.)
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl­

Let your imagination run wild! How about a "dry" martini with gin or vodka pearls, or Malibu pearls in a piña colada?

1. Place water and sodium citrate in a blender and blend for 30 seconds.
2. With the blades on low speed, sprinkle sodium alginate onto the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate into the water).
3. Slowly add the alcohol while continuing to mix.
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the alcohol mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the alcohol solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!

Coffee Pearls

- ¾ cup (200mL) freshly brewed coffee
- ½ tsp (2g) sugar
- ½ tsp (2g) sodium alginate
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

These coffee pearls can be served on cakes, ice cream, or even in cocktails! This recipe can be applied to any hot beverages not containing milk or calcium products such as tea or apple cider.

1. Place coffee in a blender.
2. Mix sugar with sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the coffee mixture through a small strainer. Pour into Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the coffee solution into the calcium bath and leave sit for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!

Tomato Pearls

- ¾ cup (200mL) fresh tomato juice
- ¼ cup (50mL) water
- ½ tsp (3g) sodium citrate
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

Serve with a large leaf of freshly cut basil on a fresh slice of Mozzarella. Fill the basil leaf with the tomato pearls, add salt and pepper to taste and drizzle with olive oil for a mouthwatering appetizer!

1. Mix 50mL water and sodium citrate in a small bowl until completely dissolved.
2. Pour into a blender with freshly crushed tomato juice.
3. Mix sugar with sodium alginate.
4. With the blades on low speed, sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the tomato mixture through a small strainer. Pour into the Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the tomato solution into the calcium bath and leave to set for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!

Hot Sauce Pearls

- ¾ cup (200mL) water
- ½ tsp (3g) sodium citrate
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- ¼ cup (60mL) hot sauce
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

Try this recipe with your favorite hot sauce and eat it with anything from pasta to hot dogs and nachos!

1. Place water and sodium citrate in a blender and blend for 20 seconds.
2. Mix sugar with sodium alginate.
3. With the blender on low speed, sprinkle sodium alginate/sugar onto the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate/sugar into the water).
4. Slowly add the hot sauce while continuing to mix.
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the hot sauce mixture through a small strainer. Pour into Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the hot sauce solution into the calcium bath and leave sit for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!

Confetti Champagne

- 1½ cups (350mL) apricot juice
- 4¼ cups (1L) water
- ⅓ cup (75mL) strawberry jam
- 4 tsp (15g) sugar
- 1⅓ cups (320mL) water
- 1 tsp (4g) sodium alginate
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl
- Champagne to serve

Spoon these colorful pearls into a glass of champagne and enjoy a delicious beverage filled with bursts of flavor!

1. Pour apricot juice into a blender.
2. Mix 2 tsp sugar with ¼ tsp sodium alginate.
3. With the blades on low speed, sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
4. Let rest 30-45 minutes to allow all the air to escape.
5. Strain the apricot mixture through a small strainer. Pour into the Spherificator.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the apricot solution into the calcium bath and leave to set for 1 minute.
8. Collect the pearls in a strainer, rinse under running water, drain and serve!
9. Repeat above steps starting with the jam and the remaining sugar and alginate. You can use the same calcium chloride bath for the strawberry jam pearls as you did for the apricot juice.

Melon Sushi

- 1 cantaloupe melon
- 6 slices prosciutto
- Orange zest (to taste)
- Pepper (to taste)
- Olive oil (to taste)
- 4 tsp (15g) sugar
- 2 cups (500mL) water
- 6 tsp (30mL) olive oil
- ½ tsp (2g) sodium alginate
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

Looking for a super fancy appetizer? Wrap a slice of prosciutto around a crouton of bread to create a bowl shape. Fill this bowl with the melon pearls, garnish with the zest and pepper and drizzle with olive oil.

1. Peel the melon and cut it.
2. Place the melon in a blender and blend until a uniform texture is reached. Strain and add 1 cup (250mL) back into the blender.
3. Mix sugar with sodium alginate.
4. With the blades on low speed, sprinkle sodium alginate/sugar onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
5. Let rest 30-45 minutes to allow all the air to escape.
6. Strain the melon mixture through a small strainer. Pour into the Spherificator.
7. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
8. Press the button on the Spherificator and drop the melon solution into the calcium bath and leave to set for 1 minute.
9. Collect the pearls in a strainer, rinse under running water, drain and serve!

Deconstructed Cocoa

- 1¼ cups (300mL) water
- 7½ tsp (30g) sugar
- 6 tbsp (30g) cocoa powder
- 1¼ cup (300mL) 35% cream
- ½ cup (100g) white chocolate
- ½ tsp (2g) sodium alginate
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water - separate bowl

A light dessert that your guests will love!

1. Bring the sugar, cocoa powder and 3oomL water to a boil and continue cooking for 2 minutes. Pour into a blender.
2. With the blades on low speed, sprinkle sodium alginate onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
3. Let rest 30-45 minutes to allow all the air to escape.
4. Strain the cocoa mixture through a small strainer. Pour into Spherificator.
5. Bring the cream to a boil and pour it into a bowl. Chop the white chocolate and mix it in; stir, then set aside until cool.
6. Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.
7. Press the button on the Spherificator and drop the chocolate solution into the calcium bath and leave to set for 1 minute.
8. Collect the pearls in a strainer, rinse under running water and drain.
9. Pour the white chocolate cream into serving spoons, arrange some cocoa pearls on top and serve.