Sferification

Spherification is a culinary technique that transforms liquids into small, gel-like spheres with a liquid interior, resembling eggs or pearls. This is achieved by using a substance called sodium alginate, which reacts with calcium ions when the liquid is dropped into a calcium bath. The calcium creates a thin gel membrane around the liquid, creating a delicate sphere. The process allows chefs to present liquids—like fruit juices, cocktails, or sauces—in a visually appealing and texturally interesting way, offering a burst of flavor with each bite while maintaining a fresh and smooth exterior.