In a mason jar place granulated sugar, water, sodium citrate, lime juice, lime zest, and bruised mint leaves. Cover the jar and shake well. Allow it to refrigerate for 24 hours. Shake periodically to make sure no sugar settles to the bottom.
Use a super bag to strain out the zest and mint.
Pour the mixture into a bowl and whisk in the sphere magic. Allow the mixture to settle until all the air bubbles have been released. This should only take a few moments.
The sphere magic will need 10-20 minutes to fully hydrate.
Mix 500g of water with the calcium chloride until it dissolves completely.
Combine the Have the lime and mint liquid, the calcium setting bath, and a bowl of fresh water for rinsing., salt, glucose powder and water in a heavy bottom small pan.
Fill a caviar syringe or a rapid caviar maker, let the lime and mint liquid fall into the calcium setting bath drop by drop.
Using a spherification spoon, stir gently for 30-45 seconds. Stir the bath without touching the spheres.
Transfer spheres to the rinsing bath and stir gently. This removes the bitter flavor of the calcium bath.
Remove spheres from the rinsing bath with a spherification spoon and blot dry on paper towels before serving.
These spheres are best served immediately. You may store them in the remaining mint spherification liquid. However, the skin on the spheres will continue to harden until the spheres are solid.
Dry blend the sugar and perfect sorbet.
In a blender place all the ingredients and blend on medium high speed for 2 minutes.
Churn using an ice cream maker to the sorbet setting or follow the manufacturer’s directions. Then freeze the sorbet for 3-4 hours before use.
Alternately pour the mixture into a pacojet beaker and freeze solid.
To serve, scoop a small amount with an ice cream scoop. Or pacotize and scoop in a quenelle shape and serve immediately.
In a saucepan place the ginger beer, ginger root, granulated sugar, and salt. Bring the pan to a simmer and cook for 5 minutes.
Add the gelatin and stir until melted.
Pour the mixture into a blender and blend for 1 minute on medium speed.
Strain the mixture through a super bag.
Return mixture to the saucepan, heat briefly to remove any bubbles before pouring into a container and chill for 4 hours or until completely set.
Remove the gel from the container and dice the gel into ¼ – ½ inch cubes.
Place the cubes into a whipping siphon and charge with 1 CO2 charge. Release the pressure immediately and charge with a second CO2 charge. Doing this ensures there is no oxygen left in the chamber and the gel can carbonate easily.
Allow the whipping siphon to chill overnight in the refrigerator.To serve, release the pressure from the whipping siphon remove the diced gel. They will not look any different but when eaten they will be carbonated.
Place the carbonated gel on an asian spoon or a similar serving vessel.
Top the gel with a quenelle of the mule sorbet.
Finish the dish with a serving of the lime spheres and a small mint leaf.
Serve immediately for the best experience.