Ingredients:
2 L distilled water
​5 g sodium alginate powder
6 g of calcium lactate powder​
150 mL of any juice or sauce

Total cooking time:
2 hrs

Recipe:

1. Blend sodium alginate powder in 1 L distilled water, cover up and leave in fridge for at least two hours or until bubbles disappear
2. Add calcium lactate in 50 mL water using a spoon or a whisk, ensure there are no lumps
3. Combine calcium lactate mixture with juice and whisk thoroughly
4. Place juice mixture into silicone mat with semicircular spheres and then place in freezer until solid 
5. Once solid, pour sodium alginate mixture into a large, clear bowl and drop frozen spheres into mixture for around three minutes, move around with spoon (as the sphere is warming up in the basin, the calcium lactate is reacting with the sodium alginate to form a thin membrane around the juice)
6. After three minutes, take out sphere from the sodium alginate basin and place in a water bath to remove excess sodium alginate