Add 200g strawberries, 280g coconut water (or water), 40g sugar, and 5g sodium citrate to a blender. Blend on high speed until smooth. Open the lid of the blender, add 5g sodium alginate to the strawberry puree. Blend on medium speed for 1 minute until the sodium alginate is fully dissolved.. Popping boba uses a technique called spherification, which is a technique of molecular gastronomy, the 'science of the chemical reactions of cooking'. Fine-dining restaurants pioneered the method in the 1950s. Chefs use sodium alginate, calcium lactate, or other calcium salts, such as calcium chloride, to catalyze spherification. These.
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Let this sit for at least an hour before going to the next step. Make the boba pearls. Using the dropper/syringe, take up the juice mixture and drop it into the calcium lactate mixture drop-by-drop, forming small balls or pearls. Allow the pearls to rest in the calcium lactate solution for ten minutes.. Appearance. Regular boba are small, round, and opaque. They typically have a dark brown or black color and a glossy texture. Popping boba, on the other hand, is smaller in size and appears like colorful, translucent spheres. These boba pearls come in various vibrant colors, such as red, green, yellow, or orange.
