Summary

Ingredients

• 500 g melon (s) and 2 sodium alinate
• 500 ml water and 3 g calcium chloride
• Mineral water

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Instructions

1. Puree the melon finely and drain the juice through a strainer.
2. Measure out 250 g of the juice.
3. Mix one-third of the measured juice with the sodium alginate, then add it to the remaining juice.
4. Pass the mixture through a sieve.
5. Let stand at room temperature for 30 minutes.
6. Dissolve the calcium chloride in the water (500 ml).
7. Using a syringe, slowly drip the melon juice into the calcium chloride solution.
8. Let the spheres sit in the solution for 1 minute.
9. Rinse the melon caviar with mineral water.