Homemade Strawberry Popping Boba

1.In a blender, combine the chopped strawberries and sugar (½ cup). Blend until smooth and strain the mixture through a fine mesh sieve to remove seeds, collecting the juice in a bowl.

2.In a small saucepan, combine the strawberry juice and 1/2 cup of water (½ cup). Heat over medium heat until the mixture is warm but not boiling, stirring occasionally to dissolve the sugar (½ cup) completely.

3.In a separate bowl, mix the tapioca starch (¼ cup) with the warm strawberry mixture until smooth and well combined. Let it cool for a few minutes.

4.In another bowl, combine the sodium alginate (¼ cup) with 1 cup of cold water (½ cup), whisking until fully dissolved to create the sodium alginate (¼ cup) solution.

5.In a separate bowl, mix the calcium lactate (½ teaspoon) with 2 cups of cold water (½ cup) to create the calcium bath solution.

6.Using a dropper or small spoon, carefully drop the strawberry mixture into the sodium alginate (¼ cup) solution, allowing the droplets to form into spheres. Let them sit for about 2-3 minutes to form a skin.

7.Using a slotted spoon, remove the formed boba from the sodium alginate (¼ cup) solution and transfer them to the calcium bath. Let them sit for another 2-3 minutes to firm up further.

8.After the boba has set, rinse them gently in cold water (½ cup) to remove any excess sodium alginate (¼ cup). Store the popping boba in a bowl of cold water (½ cup) until ready to use.