Using dry ice, cut up fruit and a strong plastic bottle you can make carbonated fruit. It's refreshing, bubbly, and totally unique.

Many thanks to Instructables user Argon for coming up with this idea and giving me necessary tips on how to make it.

**Warning, dry ice is cold to the touch and can hurt you if used inappropriately. Please exercise caution when working with it, wear proper safety protection, and use it responsibly.**

Now on Know How! Click on the steps above for more details.

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Step 1: Materials

To make carbonated fruit you only need to gather a few things:


When making carbonated fruit it's best to use firm fruits, like oranges, apples and pears. I tried doing it with softer fruits like kiwis, strawberries and bananas and it just doesn't work as well. Apples in particular seem to work the best.

Bottle or Container

You will need a plastic bottle or a container to put the fruit into. I have found that a wide mouth Nalgene works best. You can use an empty 2 liter soda bottle however, just be careful not to add in too much dry ice, more on that later. DO NOT use a glass jar. The bottle will be under pressure and broken plastic is safer than broken glass. If you have a vessel that is designed to take pressure, like a beer keg for example, than by all means try using that.

Dry Ice

The final thing you will need is a block of dry ice. You will only need a tiny tiny amount of dry ice to make the carbonated fruit, but its hard to buy less than a large block of the stuff. Now, chances are that you have never seen dry ice for sale. You can't make it on your own and you might not be able to find so easily.

I used the Dry Ice Directory to find out where it was being sold locally - they have listings for all over the world. I live in the east bay of California. I was surprised that In all of Oakland there was only one distributor - the AM PM Gas Station on Market and Grand in West Oakland. They oddly enough had a ton of the stuff for sale, and they are open 24/7! I was very impressed that I could buy dry ice anytime I wanted even if it was only for sale at that one place.

**Before you go to buy the dry ice please refer to this
Dry Ice Safety Info website. I am not going to go through all of the safety precautions that should be taken in this instructable, so take a minute to familiarize yourself with its possible safety hazards.**
Where is the "instructables HQ" I live in Oakland and I've been to the AM/PM you were talking about and I thought it was kinda cool that people as awesome and instructable famous as you lives so near
I live in Oakland and Instructables is located at Pier 9 in San Francisco. There's tons of awesome people in Oakland, not all of them on Instructables, but many. One of the reasons why I call Oakland home is because there are more talented people making crazy things here than just about any other place I've ever seen!
does this work in a sodastream?
It is possible to make your own dry ice... Sort of. You can use a CO2 fire extinguisher fired into a pillowcase or similar vessel. Not exactly cheap, but it is effective.
a cheaper option is to use a co2 canister used for paintball, only costs a few bucks to fill up, and it will probably have fewer "other" chemicals in it than a fire extinguisher would (at least in my mind).
That is exactly the opposite. CO2 fire extinguishers used in kitchens have a &quot;food safe&quot; label, and those are the kind that work safely. Paintball CO2 is dirty and has oil in it. <br>
That is exactly the opposite. CO2 fire extinguishers used in kitchens have a &quot;food safe&quot; label, and those are the kind that work safely. Paintball CO2 is dirty and has oil in it. <br>
That's going way out. A couple scoops of dry ice pellets from your local airgas distributor on a friday after 5 will likely be free for the taking.
I will never use anything but a Nalgene bottle to make this anymore. My friends and I tried it with a generic Walmart brand bottle, and it exploded in my fridge after 5 minutes. Nalgenes, on the other hand, are practically indestructible.
wow you actually used a water bottle sorry, i just find it a bit funny because some people mix dry ice and water in plastic bottles to make &quot;dry ice bombs&quot; and on a side note nalgenes are bulletproof, but only when empty
use the ideal gas law to figure out how much dry ice you need. I use 7 grams for a 1 liter bottle to bring it up to 60 psi. Thats assuming the bottle is empty, which it isn't but I'm not worried. Nalgene are rated for a lower pressure than a standard soda bottle. They aren't even rated but they blow up around 70 psi, soda bottles blow up around 150.
No, not a bottled water bottle, but a reusable generic nalgene style bottle. I've never had problems with my nalgene doing this
Yep. Can C the danger there. A Fizz Giz co2 dispenser regulates the downstream pressure to beverage industry standards. So if you want, you can get yourself a 3-liter bottle to do co2 infusions - it has a bigger mouth than a 2-liter bottle, allowing for orange slices, apple/pear wedges, grapes &amp; similar sized goodies to pass easily through the bottle mouth. Ya might wanna Google for &quot;pressure infusion marination&quot; 2C how you can pressure marinate chicken strips in about 30 seconds to a minute using a soda bottle and a pressure source. Regarding your Nalgene bottle recommendation, Google for &quot;Nalgene BPA&quot; or &quot;Nalgene recall&quot;. Perhaps they've gotten the BPA out-a-the polymer by now.
Nice, I will probably try it this weekend
So we did this slightly differently a few years ago. When camping we used dry ice in our cooler. No mess, and best grapes ever. I think grapes are one of the best fruit to use for this, no cutting necessary either. Carbonated grapes are very refreshing :) We were in and out of the cooler many times a day and I suspect that it does not have an airtight seal, but we did have a fairly substantial block of dry ice to start with and the grapes were in there at least a day or two before we noticed the carbonation effect. <br><br>The more dry ice you use the less likely you want an 'air-tight&quot; seal (as to prevent overpressure). I suppose you could use a pressure relief valve too (to prevent exploding) - head over to McMaster-Carr (www.mcmaster.com) and you should be able to find a slew of pressure relief valves, this of course require some mods to your &quot;container&quot;, but definitely reduces the exploding factor.
You are, kind of, doing carbonic fermentation, it is the same thing some winemakers do to make wine from grapes without pressing. It is not regarded as very traditional, but it works wonders on some grape crops.
No it isn't fermentation, you are basically forcing CO2 into the water in the fruit using pressure. Fermentation requires yeast/bacteria to make it work. The process going on here is more like a soda stream, it just happens that the liquid that is being &quot;fizzified&quot; is inside the fruit rather than sloshing around in the bottle.
I know this is a reply to an old post but, though I would clear up the yeast part. Grapes have a natural yeast on the skin. From the day people first stomped grapes into juice and stored them in a clay jar they had fermentation. They did not know why they just thought if you stored them in a sealed container in the darkness of a cave you got a fermented product. <br> <br>What the first post describes is a process called 'raking' you remove the stem from the grapes and place them in a barrel, vat etc and using a small rake you move the grapes around three or four times during a 24 - 36 hour period. this opens up the grapes and kind of gets them acclimated, 'not really sure what it does it is tradition. Then you would press them in a grape press and add yeast to the juice and store them in a barrel. But, that is more info than needed and you should see 'making wine' on Instructables.
This is soo cooool. I like it better when the bottle explodes. That is also a safe and sane way to make bombs for the 4th of July. he he. How would you make carbonated fruit drink out of this. Just curious :)
they make soda this way...........<br><br>get water...fruit juice whatever<br><br>add dry ice (quite a bit compared to what they put in)<br><br>let it bubble away until there's no dry ice left (stir occasionally or heat water before so that it doesn't freeze the water.<br><br>drink it<br><br>swallow it<br><br>go to the bathroom<br><br>lol<br><br>...
I would just blend it up. And maybe add some carbonated water.
Watch this: http://www.youtube.com/watch?v=jHxn6Ep2Dy8 It demonstrates incrementally pressurizing a 12oz PET soda bottle jumping by 50psi in 4 steps to over 200psi. The bottles do not burst until after undergoing substantial plastic deformation. During pressurization, as long as the bottles do not begin to distort dramatically from their starting shapes, you do not have to worry about them popping.<br><br>So, use Fizz Giz equipment (caps &amp; dispenser) to pressurize the bottles - you'll be OK. The stuff is available at www.fizzgiz.com as previously mentioned in this thread. If you don't want to buy any equipment, a safe bet for adding dry ice to PET soda bottles is to add no more than 8-g dry ice per liter bottle volume.
I'm going to use a steel scuba tank and use a pound of dry ice. :)
Would this work fine with raspberries? Or would they get too mushy?
Just a small note. I would suggest putting the bottles in the refrigerator overnight while the dry ice sublimates. CO2 is more soluble in cold water. It won't slow the sublimation of the CO2 to be in the refrigerator. I think I will be trying this tomorrow :)
I think for pressures higher than 20 psa you might have to use what's called an autoclave.&nbsp; these are typically utilized to sterilize medical equipment and tend to be somewhat expensive.&nbsp; If you have access to one though, I could see no harm in at least trying it out.&nbsp; just be sure its squeaky clean :-)
If you're using an autoclave, I think that the last thing you'd have to worry about would be its being dirty.
An autoclave is , basically, an oven. For sterilizing medical equipment.
this is soooo cooooool! is it possible to carbonate limburger? i've always thought about that, you know, a fizzy stinky thing. or just pepper jack. thats good too. or montery jack.
Carbonated fruit. Unbelievable. I read on <a href="http://dryicenetwork.com" rel="nofollow">http://dryicenetwork.com</a>, that&nbsp;if you cool a fridge with dry ice, everything gets carbonated.&nbsp; That would be gross... but for some reason&nbsp;I want to try it :-)
Just wanted to point out that this will produce ethanol via carbonic maceration. It's a fairly common wine making technique. It shouldn't be enough to worry about if you only leave the fruit in there for a little while, but with enough time it is possible it will hit 4%. If you want a good container to do it in, go to a local homebrew store and pick up a used cornelius keg for $20-30. They are made for holding the pressure of carbonating things and can handle up to 120 psi.
No it won't! Ethanol is produced by the yeast in the grape juice slurry. There is NO DANGER of producing ethanol by forcing CO2 into a liquid! This is what Soda Streams do, same process here.
http://en.wikipedia.org/wiki/Carbonic_maceration I think you have some learning to do. Please be sure you know what you are saying before posting, the net is already full of bad information, no need to add to it.
You are right! I apologise, and consider myself chastised!
If, as stated in this instructable, the failure point of a typical 2litre bottle is 115psi, why would someone purchase something that holds scarcely more? I just don't understand that step of logic.
Many reasons, mainly a corny keg is made to be re-used, it is cleanable and has a large opening which makes it much easier to put larger pieces of fruit in.
and a 2 liter bottle FAILS at 115, while a corny would be RATED at 115 (which is probably fail-safe to 200.
I guess that makes sense. Im not much for playing with pressures, so I dont have much of a use for one.
I was just pointing out that he said its designed for 120...not fail at 120 a car tire wants 40 psi will survive 60, 70, or 80, but thats a safety feature.
I saw this a long time ago in a t.v. show. I've always been wanting to try carbonated fruit since
I just want to add a measure of caution on CO2. Soda pop has only a very small amount of CO2 (carbon dioxide or dry ice) and it is dissolved in water. CO2 by itself is extremely explosive when contained in a bottle by itself. At 40 degrees F the saturation pressure is 553 psi and at 80 F it is 955 psi. So to be careful, make sure that you don't put very much in. The advice to put in only about 2 grams is real good advice that you should follow for safety.
how long woulsd the fruit stay carbinated in the sealed jar? what im pretty much wondering if i bought a whole block of dry ice and divided it up with a bunch of bottles and fruit could i keep the bottles in the fridge
You need a co2 injector that's pressure regulated. As long as you maintain the pressure, the fruit will maintain it's fizzies. If you first displace all the air, your fizzy concoction will last longer (oxygen being the enemy there). Pressure infusion marination will push whatever you want into fleshy fruits. It doesn't matter whether you use a Fizz Giz or a piece of dry ice as a pressure source. Both will work. Personally, I like pressure infusing Grenadine syrup into my apples &amp; garnishing all kinds-a-stuff. I have used dissolved sugar and honey-water too. If you are a homebrew kind-a-guy, you probably have your own steel co2 tank, regulator &amp; a set of gages. All the above can be done with that setup too.
My family and I accidentally discovered this a few years ago when we put dry ice in a cooler with our lunch for the drag strip. It was a crazy surprise to bite into an orange and have it fizzle in your mouth. I've been working on coming up with a pressure box to make larger amounts of carbonated fruit. I was thinking that an adjustable blow off valve would be a plus. I don't want to try to make fizz fruit and send shrapnel flying through the kitchen. And I was also thinking that being able to adjust the max pressure would give you control over how "fizzy" your fruit actually gets. We've always thought this would be a good business venture. Never tried to make it happen though.... anyway it's good to see I'm not crazy. People always laughed when I said carbonated fruit.
What about a pressure cooker? It would be a pretty good size and already have a safety valve on it. Not sure what kind of pressure is need to carbonate the fruit versus what the valve would allow, but I leave that to someone else to try. If anyone out there tries this let me know.
I hadn't thought of that. It sounds like it could work, but I don't have a pressure cooker. I'll have to see, but I think my parents may have something very similar to a pressure cooker. Thanks for the idea.
No problem. Goodwill and other thrift stores are great places to get all kinds of things including pressure cookers for very little money. Lots of luck and let me know how it works.
I'm trying it tonight with a pressure cooker. It seems like it was about 3 times as much fruit (as in the video) so I used about 3 times as much dry ice. Plus, with the safety valve, I figure if it's too much, it'll escape on it's own. I'll post the results afterwards.
Right on! I'll be interested to hear about the results.
I noticed a problem right away with using a pressure cooker. When used on the stove, pressure builds quickly activating the pressure locks and then regulating that pressure. With the dry ice, pressure doesn't build fast enough to engage them and the CO2 just leaks out around it. I tried to overcome this with some packaging tap on one of the values, and turning the pot upside down to engage to the other which eventually worked. Having now made carbonated fruit in the pressure cooker and nalgene bottles, I will stick with the nalgene. The only plus for the pressure cooker was not having to worry about how much dry ice I used, knowing it wouldn't over pressurize.

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