How do I mix a molecular gastronomy sangria?

Take your Sangria to the next level with our Molecular Gastronomy recipe! Explore the science of flavor infusion and enjoy fruity perfection.

You'll need

Items needed to answer the question, How do I mix a Molecular Gastronomy Sangria. Items include: Fruits Sangria Sodium Alginate Calcium Chloride

Fruits Assorted fruits of your choice (e.g., 1 cup strawberries, 1 orange, 1 cup watermelon)
Sangria 1 bottle (750ml) of red wine, 1 cup orange juice, 1/4 cup brandy, 1/4 cup simple syrup (optional)
Sodium Alginate 1 teaspoon
Calcium Chloride 1 teaspoon

Take note
Caution: This recipe may cause heightened appreciation for the wonders of science and deliciousness. Proceed with caution and prepare to be amazed!

1

Prepare the fruit infusion

Start by chopping your favorite fruits into small, bite-sized pieces. Think juicy berries, zesty citrus fruits, and succulent melons. Remember, the more diverse the fruit selection, the more exciting the flavor profile!

2

Create the sphere magic

Using a Molecular Gastronomy technique called spherification, we're going to turn our Sangria into little flavor explosions. Mix your Sangria with sodium alginate (available at specialty stores) and use a dropper to carefully place small droplets into a bowl of calcium chloride solution. Watch in awe as the Sangria transforms into delightful spheres!

3

Chill and serve

Once you've produced a sufficient amount of Sangria spheres, let them chill in the fridge for a few hours to solidify. When you're ready to serve, spoon the jiggly spheres into glasses and pour some traditional Sangria over them. The spheres will burst in your mouth, releasing a burst of flavor with each delightful sip!