It would be fun to spherify concentrated olive juice for a martini as well as ginger syrup for a Moscow Mule

I’m so excited to try different recipes with the spherication. I hadn’t realized until I watched your video that there were so many options. I’ve only done balsamic pearls so far and hope I win. Thank you for sharing!

Would like sperifi a raspberry coulis for a lemon cake.

Shoga spheres (pickled ginger)

Cocktails like Margaritas would be wonderful to spherify.

I am so glad you did this video. I have tried the reverse spherification, but not direct. I am going to try mango spheres to top a tropical cheesecake. Wish me luck!

cucumber infused spheres on vadouvan curried shrimp

I would like to make vermouth spheres for a martini. Combined with olive juice spheres it would be great
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As well as the olive juice spheres, I would also like to combine them with vermouth spheres.

Sphere mango essence to dress Key Lime pie! How South Florida!

I’d like to spherify fruit juice to add to lemonade.

I am wondering if it would be possible to to add a layer of different flavor and texture by dropping the still damp with calcium chloride alginate bubbles into another alginate bath.

I love it! I would like to spherifi EVERYTHING! First thing I would like to spherifi is celery, beet and carrot juice (or any thing I stick in my juicer) to add a little healthy burst to salads!

I’d like to spherifi basil, peppers and tomatoes to add a flavor burst to pizza

Grape juice for open-faced popping PB&J sandwiches! I have the Modernist ingredients, but didn’t spring for the tools because I wasn’t sure if I would keep doing it (too many kitchen gadgets already). I really need the strainer spoon, but winning the Spherificator would be amazing.

That looks like fun. I used your jarred raspberry spheres on some cheesecake and they were delicious, but I think it would be fun to be able to make them myself.

I’d like to try basil or saffron or a Sriracha with scallops or even do a molasses with ginger or a tangerine or blood orange on a chocolate martini, oh! Grand Marnier atop chocolate mousse. My mind is agog!

Basil, Sriracha, lime on scallops. Ginger, molasses, blood orange or a Grand Marnier atop a chocolate mousse. My mind is agog!

Maple syrup sphere on a beet and feta salad

I’d like to have sauce spheres in my noodles. I imagine this fun to eat.

I would like to know if it is possible to spherify alcohol with the direct method and then include these spheres into a mousse. In that case how long could it last liquid?

Can’t wait to try this, it’s gonna be so much fun. Thanks