Juice Bubbles

Adapted from the recipe ‘Juicy Gel Beads’  from Amazing (mostly) Edible Science

by Andrew Schloss


1-2 cups vegetable oil

1 cup colorful, pulp-free juice or other clear drink

½ teaspoon agar (available online or in many grocery stores)



  • Fill a tall drinking glass ⅔ full with vegetable oil. Place glass in the freezer for 30-40 minutes until the oil is very cold.

  • When the oil has been in the freezer for about 10 minutes begin the next part of the recipe. Pour 1 cup of juice into a small sauce pan.

  • Add ½ teaspoon Agar and whisk to dissolve the Agar into the liquid.

  • Heat the juice over medium high heat, stirring constantly, until the liquid boils.

  • When the juice comes to a boil, pour it into a heatproof bowl to cool slightly, about 15 minutes.

  • Remove the oil from the freezer. It should not be cloudy or thick. If it is, let the oil warm until it is no longer cloudy.

  • Fill a dropper (a pipette, or medicine dropper will work) with the juice and squeeze it into the cold oil.

  • Bubbles of juice will sink down to the bottom of the glass.

  • Fill a medium bowl with cold water, using a slotted spoon remove the juice bubbles from the oil and rinse them in the cold water. Pour them into a strainer. Eat immediately!