Molecular gastronomy gone wild.
Try your hand at molecular gastronomy with these boozy margarita bubbles!
- In a large bowl, combine 13 oz of margarita mix and 6 oz tequila.
- Add 5 grams of calcium chloride to the margarita solution.
- Mix together with a hand blender to ensure the calcium chloride has completely dissolved.
- In a mini muffin silicone mold, add 2 tablespoons of the margarita solution in each compartment.
- Place the silicone mold and solution in a freezer and leave until the mixture is completely frozen.
- In another large bowl, combine 4 ½ cups of water and 5 grams of sodium alginate.
- Mix together with a clean hand mixer. One fully combined, set aside for 15 minutes to let the air bubbles escape from the solution.
- Take the frozen margarita solution and place it in the sodium alginate solution. As the margarita solution melts, a thin layer will form around the margarita mix.
- With a slotted spoon, constantly mix your solution around to ensure the sphere doesn’t stick to the surface of your bowl.
- Once the layer has formed around your margarita solution, carefully remove it from the sodium alginate solution and rinse it off in a clean bowl of water.
- Place the sphere on a spoon and garnish with margarita salt and lime zest.
- To eat the margarita sphere, place the entire sphere in your mouth and pop it! The membrane is edible and slightly salty.