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!