This RAINBOW POPPING BOBA is a fruity color explosion!

Ingredients

• 250 ml Fruit Juice (any clear juice or soda) (choose a bright‑colored juice for best visual effect; chilled)
• 1 tsp Sodium Alginate (food‑grade, used for the outer gel layer)
• 2 tsp Calcium Lactate (food‑grade, creates the setting bath)
• 500 ml Water (for bath) (room temperature)
• a few drops drops Food‑grade Coloring (optional) (use stable liquid colors; avoid powdered colors that dissolve in water)

Instructions

1. Blend Fruit Juice with Sodium Alginate

   Pour the chilled fruit juice into a mixing bowl, sprinkle the sodium alginate over the surface, and blend with an immersion blender until completely smooth and free of lumps.

   Time: PT5M

2. Prepare Calcium Lactate Bath

   In a separate bowl, dissolve calcium lactate in 500 ml of room‑temperature water, stirring until fully dissolved.

   Time: PT5M

3. Add Optional Coloring

   If desired, add a few drops of food‑grade liquid coloring to the alginate‑juice mixture and blend briefly to achieve an even hue.

   Time: PT2M

4. Pipe Droplets into Calcium Bath

   Fill a syringe or small piping bag with the alginate mixture. Hold it about 2‑3 cm above the surface of the calcium bath and gently squeeze to release droplets. Let each droplet sit for 30‑45 seconds to form a gelled skin, then remove with a slotted spoon.

   Time: PT10M

5. Rinse and Store Pearls

   Transfer the formed pearls to a bowl of clean water, stir gently to remove excess calcium, then drain. Store the pearls in a light syrup or the original fruit juice if serving later.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0 g

Carbohydrates

11 g

Fat

0 g

Fiber

0 g