250g fruit or vegetable puree/juice
2g sodium alginate (0.8%)
-Blend alginate into juice/puree and transfer to a squeeze bottle.
4g calcium lactate (0.8%)
-Blend water and calcium together and transfer to wide pan or bowl.
To form spheres
Dispense puree/juice into the calcium bath, drop-by-drop. Strain and rinse the spheres every minute or so to prevent hardening.