Drizzle the watermelon with oil and season with salt and pepper
Heat the grill on high
Once the grill is very hot, sear the watermelon for about 1 min
Place the watermelon in a blender and puree
Filter the juice to remove the pulp through a sieve
Put 200 ml of the juice back into the blender and add 1 gm of sodium alginate. Blend the mixture until evenly mixed. The liquid should have thickened up.
Pour the mixture into a squeeze bottle and let it sit in the fridge to remove the bubbles (~4 hours or overnight) Air bubbles in the mixture can cause the sphere to break apart easily when forming. It is better to remove as much of the air bubbles as possible.
In another bowl add 500 ml of water and the 5 gm of calcium chloride, stir until dissolved.
Take a 1 tablespoon measuring spoon and quickly dip it into the calcium solution. Gently squeeze in the watermelon mixture into the tablespoon, slowly submerge the spoon into the calcium chloride solution. Swirl the spoon around until a shell has formed, then carefully turn over the spoon to release the sphere.
Let it sit for 1-2 mins then remove the sphere and place it in a water bath
In the mean time, toss the micro greens, mint leaves with olive oil, salt and lemon juice.
Strain the sphere and place it in a serving spoon.
Drizzle with a little balsamic vinegar and top it with the greens.
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