Turning my hibiscus turkey tail reishi juniper berry infusion into edible spheres with a little molecular kitchen magic. I mixed the infusion one to one with fresh cranberry apple juice from my Nama which added proanthocyanidins and bright polyphenols. The moment agar meets this blend the liquid shifts into a structured network that behaves almost like a tiny edible capsule. This is molecular gastronomy in real time. You are watching polysaccharides create a gel matrix through hydrogen bonding.