Begin by zesting the lemon, the limes and the oranges. Keep the zest covered in your fridge.
Then slice the zested citruses in half and juice them for 50 grams of lime juice, 50 grams of lemon juice and 110 grams of orange juice.
Also add the ginger syrup, the sugar, the agar powder and the gellan powder. Mix it well and then bring it to a boil for at least 30 seconds. Stir it every now and then.
Then pour it into a bowl and let it set in your fridge.
Once it has set transfer it into a blender and blend it till smooth. Now add the gel to the citrus zest we made before and mix it well. I don’t add the zest before because it will lose it’s fresh vibrant flavor from cooking the gel.
Then transfer it into a piping bag and fill a small sphere mold. Now level the top and then freeze it till completely frozen. If it stays to soft just turn down the temperature of your freezer. Mine is at minus 25 degrees Celsius.
Then take the gel balls out of the freezer and keep them frozen for later.Â
