Strawberry Pearls
Juicy strawberry pearls bursting with summer flavor — perfect for desserts, champagne cocktails, or molecular gastronomy creations!
Ingredients
- ½ cup (125mL) fresh strawberry purée (about 8-10 medium berries)
- ½ cup (125mL) cold water
- ½ tsp (3g) sodium citrate
- 1 tsp (4g) sodium alginate
- 1 tbsp (15mL) lemon juice
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) ice-cold water (for bath)
- Optional: 1 tsp balsamic vinegar (for depth)
Instructions
- Prepare Purée
- Hull and blend fresh strawberries until smooth. Strain through 200-micron sieve to remove seeds.
- Blend Base
- Combine 125mL strawberry purée, 125mL water, and sodium citrate in blender. Blend for 45 seconds until fully incorporated.
- Activate Alginate
- With blender on low speed, sprinkle in sodium alginate. Add lemon juice and balsamic vinegar (if using) while blending.
- Rest
- Let mixture sit 30 minutes to de-bubble (cover to prevent oxidation).
- Strain
- Pass through fine mesh sieve into The Spherificator®.
- Prepare Bath
- Dissolve calcium chloride in 500mL ice-cold water.
- Form Pearls
- Using The Spherificator®, drip mixture into bath from 5 inches high. Cure for 40 seconds.
- Finish
- Rinse pearls in iced rosé wine for adult version, or simple syrup for non-alcoholic.
Expert Tips
Flavor Enhancements
- Extra Sweet: Macerate berries with 1 tbsp sugar before blending
- Herbal Note: Add 2 fresh basil leaves during puréeing
- Vibrant Red: Use fully ripe strawberries with deep color
- Pink Pearls: Mix with 1 tbsp raspberry juice
- If too thick: Add 1 tbsp water before resting
- If pale color: Add ¼ tsp beet powder (flavorless)
- Dessert: Over cheesecake or vanilla bean ice cream
- Brunch: In champagne flutes or on yogurt parfaits
