Homemade Popping Boba (Watermelon, Mango, Coffee)

Steps

1. Prepare the calcium bath: mix 1 L water with 30 g calcium lactate powder until fully dissolved. Set aside.
2. For watermelon boba: blend the watermelon juice with sodium alginate powder until smooth.
3. For mango boba: blend the mango cubes with water, then mix in sodium alginate powder until smooth.
4. For coffee boba: dissolve instant coffee in hot water, then combine with the remaining water and sodium alginate powder, blending until smooth.
5. Let each fruit or coffee mixture rest for a few hours to release trapped air bubbles.
6. Using a syringe or dropper, drop small droplets of the mixture into the calcium lactate bath.
7. Let the droplets sit in the bath for 1-2 minutes to form a thin gel skin, forming the popping boba pearls.
8. Remove the boba with a slotted spoon and rinse gently in clean water to remove excess calcium bath liquid.
9. Store the popping boba in a light sugar syrup until ready to use.