Guava Vodka Caviar Pearls





Introduction: Guava Vodka Caviar Pearls


1/3 cup Guava juice & Ciroc Red Berry Vodka (proportion how you please)

2 packs (4 grams) Sodium Alginate

1/2 pack (1 gram) Calcium Lactate

3 drops red food coloring

Step 1:


  1. In a medium saucepan combine 1 ¼ cup water and 4 grams of Sodium Alginate. Use the hand blender and mix thoroughly.
  2. Bring to a boil, and then set aside for 10 minutes.
  3. Measure out 1/3 cup of the sodium alginate syrup and stir in the guava juice/vodka mix. Mix well. (I added a few drops of red food coloring for added color, but feel free to leave out.)
  4. In a separate bowl combine 2 cups water and 1 gram of Calcium Lactate. Mix well. (Referred to as calcium bath)
  5. With a pipette, suck up the Guava Vodka mix and squeeze drops into calcium bath.
  6. Once the droplets have sank to the bottom, stir with the bored spoon (the one with holes) and scoop out beads. (The caviar beads I made were too small and clogged the spoon initially, so I collected with a strainer.)

Step 2:

This was such a quick and simple process and the result looks amazing! I find myself wanting to add caviar to everything now! Excuse for a dinner party? I think so!

Step 3:

Conclusion 1: These ingredient measurements make a ridiculously large amount of caviar beads. Either decrease amounts, or use the remaining Sodium Alginate syrup to do another flavor.

Conclusion 2: Although the caviar looks extremely impressive, it lacks flavor. From now on I’ll focus on only using strong flavors for caviar garnish… like jalapeno or ginger.

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    I think PurpleKat had the right idea re: using syrups rather than juices for better flavor. I'm going to try this, but I was wondering if there was a particular reason you chose guava (e.g., color, a famous guava-vodka drink?).

    I was curious if you have found any juice/liquid compounds that effect the setting of the sodium alginate? I intend to try making large beads (if you've ever had orbits than that's the general idea) and was curious about any insight you could give me.

    Hi Lauren,
    There's actually two different ways to make orbs. One way makes for a more perfect orb (see my version 2 of the molecular apple pie) and the other way which is less perfect to look at, but allows for more liquid to remain inside (see the 1st molecular apple pie recipe.) Both use Sodium Alginate and Calcium Lactate, just inverted process on Version2.
    I've had success with most liquids except liquid that are cream based liquor (like Baileys).. for now.

    Good luck! Let me know how it goes for you!

    Why would you make these or what are there purpose? Novelty garnish or party things? I'm just not in with the in crowd when it comes to this sort of stuff. But it looks cool and I looked up the kits you suggested.

    Hi Hiroak,
    Caviar pearls and such are great for really elevating a dish. I wouldn't recommend serving a bowl of these as a dish, but instead dressing up apps and desserts. Try adding these to cupcakes, parfaits, fruit salads, or elegant apps. It depends on the flavors used, but they make great accompaniments or garnishes for many other dishes as well. Like my instructable of cheeseburgers that uses ketchup and mustard caviar pearls!

    you could use then in mixed drinks like s3x on the beach to give it a new look

    what is the common name for this ingredients Sodium Alginate, and Calcium Lactate? but it looks so cool and interesting...

    Hi Renka,
    These are the names you'll find the powders by. You can buy any of these powders online, for a very reasonable price. I usually buy through amazon (best prices) but a couple great brands are Artistre, Willpowder or Texturas.