You can make popping bobas and normal bobas both, just with very different processes. If you have ever wondered what popping boba is made of, Sugar, water, fruit juice, calcium lactate, seaweed extract, malic acid, potassium sorbate, coloring, and fruit flavorings minus the Tapioca is usually the answer. Spherification usually occurs when fruit juice is mixed with sodium alginate and dripped drop by drop into a cold solution of calcium lactate.This may be easier to imagine if you consider how water drops form small spheres in oil. The same thing happens here, except a reaction takes place that causes a thin gel-like outer covering to start on the spheres, making them take this shape permanently. These spheres are then simply removed from this solution and rinsed with distilled water. These are what you see all around! —GarciaWT
1 hour 30 minutes
In This Recipe
Take two cups of water (tap water works fine!) and add in 2 teaspoons of calcium lactate.
Mix it until the powder all dissolves to form a colorless solution.
Next, take your fruit juice and add it to the blender. Add in the sodium alginate. The sodium alginate is supposed to be a 1% solution, so if you use 100ml of juice, that will lead you to use 1g of sodium alginate. Don’t worry though, a little bit extra won’t hurt you much!
Blend the mixture until it is nice and combined
Let the mixture sit for a few hours to let all the air bubbles in the mix disappear.
Put the mixture in a dropper and slowly drip droplets of this into the calcium lactate solution that we made before.
Keep making as many popping bobas as you like and once you are done, strain them out of the calcium lactate solution.
Rinse your popping pearls with water to get rid of the calcium lactate residues.
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