Serve as a fruit salad, a topping for ice cream, a garnish for a cocktail, or even in a cocktail. Use juicy pears, grapes, pomegranate seeds, or any other fruit with a high water content for an extra fizzy effect.
A soda syphon is the best method of carbonating fruit. Due to the pressure in the container, this method produces more carbonated fruit than the dry ice method. Never attempt to pressurise a container that was not designed to withstand high pressure.
400 g fresh, juicy fruits
How to make carbonated fizzy fruit:
- Slice the fruit into bite-size pieces, as if preparing a fruit salad. Grapes should be cut in half to avoid bursts caused by the pressure and thin skin. This is done to accelerate the carbonation process and increase the carbonation level.
- Fill a soda syphon or cream dispenser halfway with CO2 and add the fruit. If you're using a whipped cream dispenser, avoid charging it with N2O cream chargers; otherwise, the fruit will taste flat. Charge the soda syphon with the same-sized CO2 soda chargers as the cream chargers.
- Refrigerate the soda syphon to keep it cold and maximise the amount of CO2 dissolved in the fruit. Refrigerate it overnight.
- Before unscrewing the top, release the pressure in the syphon.
- Serve by unscrewing the top. Fruit should be consumed within 15 minutes of purchase to preserve the carbonation.
Suggestions for Serving
- Experiment with fizzy grapes and champagne or cheese
- Infuse the grapes on the vine with carbon dioxide
- Consider a sangria made with fizzy fruit.
- Experiment with carbonated melon and prosciutto