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Best party trick ever: Serve your guests a bunch of carbonated Satsuma oranges, raspberries, or grapes. Watch as your friends start snacking—thinking they’re eating plain old fruit—only to realize it’s AMAZING FIZZY FRUIT. Yup, we’re going to show you how to carbonate fruit using nothing more than your favorite produce, some plastic wrap, and a little dry ice. (You know dry ice; it’s the stuff that helped us make this incredible <a href="https://www.chefsteps.com/recipes/soft-serve-ice-cream">Soft Serve Ice Cream</a>.) All of these things are easily accessible at your friendly neighborhood supermarket, and putting them all together takes about 10 minutes, tops. How do you make it? Just arrange dry ice, a towel, and fruit in a container with a cover, wrap in plastic, and chill for 12 hours. That’s it! It’s simple, it’s fun, and it’s way healthier than a can of soda. What are you waiting for? Go make fizzy fruit!WHAT YOU’LL NEED:
A container with a lid (like a cooler, a dutch oven, or large Tupperware container)
Dry ice
A clean kitchen towel
Fruit!NOTE: You may be wondering how much dry ice you’ll need for this bit of business. We found that a large chunk, about 500 g, was enough to carbonate all the fruit in our large 47-liter / 50-quart cooler. The greater the volume of the container, the more dry ice you will need. But the amount of fruit you use will not affect the amount of dry ice needed. Got leftovers? That’s a good thing! Remember, you have <a href="https://www.chefsteps.com/classes/ice-cream">ice cream</a> to make.SECOND NOTE: If you get really obsessed with this whole carbonating thing, you should totally invest in a whipping siphon and <a href="https://www.chefsteps.com/classes/whipping-siphons">this class</a>.THIRD NOTE: Just kidding. Posting three notes would be excessive, and you’ve got all that fruit to carbonate. Don’t let us hold you up.