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How To Make Balsamic Popping Pearls

Introducing: Balsamic Popping Pearls – A Burst of Flavorful Delight!

Are you ready to embark on a culinary adventure that will tantalize your taste buds like never before? Look no further than our exquisite Balsamic Popping Pearls recipe! This delightful concoction combines the sweetness of ripe, succulent pears with the rich tanginess of balsamic vinegar, creating a symphony of flavors that will leave you craving more.

These tiny, jewel-like pearls not only deliver an explosion of taste but also add a visually stunning touch to any dish they adorn. Bursting with flavor as you bite into them, these pearls will awaken your senses and elevate even the simplest of dishes to gourmet masterpieces.

Perfect as an appetizer, a refreshing dessert, or an inventive garnish, our Balsamic Popping Pearls are versatile and sure to impress your guests at any gathering. Whether you’re an experienced chef looking to add a unique twist to your repertoire or an adventurous food enthusiast eager to explore new culinary delights, this recipe promises an unforgettable culinary experience.

So, roll up your sleeves, put on your apron, and get ready to create magic in your kitchen with these delightful Balsamic Popping Pearls. Let’s dive into the recipe and unlock the secrets of this delightful culinary gem that will take your palate on an unforgettable journey!

These are like the popular Popping Boba, only flavor boosts of balsamic vinegar.

Balsamic Popping Pearls

Servings: 4

Prep Time: 10 minutes

Cooking Time: 5 minutes

Refrigeration Time: 30 minutes


  • 2 grams agar
  • 2/3 cups balsamic vinegar
  • 1 cup olive oil or vegetable oil


  • Tall freezer-safe glass
  • Small saucepan
  • Dropper
  • Fine-mesh sieve
  • Airtight container

How to Make Balsamic Popping Pearls:

    1. Prepare the Oil:
      • Pour the olive oil or vegetable oil into a tall freezer-safe glass.
      • Place the glass in the freezer and chill for 30 minutes. The oil should be cold enough but not solidified. This step ensures that the balsamic vinegar droplets form pearls when added to the oil.
    2. Create the Balsamic Mixture:
      • In a small saucepan, combine the balsamic vinegar and agar.
      • Over medium heat, bring the mixture to a boil, stirring continuously to ensure the agar fully dissolves.
      • Once the mixture reaches a rapid boil, remove it from the stove and let it cool for about 5 minutes.
    3. Form the Pearls:
      • Fill a dropper with the cooled balsamic vinegar/agar mixture.
      • Slowly and with even pressure, drop droplets of the mixture into the chilled oil. The pearls should start forming immediately upon contact with the oil.
      • Continue the process until you have used all the balsamic vinegar/agar mixture, resulting in a beautiful display of balsamic popping pearls.
    4. Separate the Pearls:
      • After forming the pearls, pour the oil through a fine-mesh sieve into a clean container. The oil can be saved and used in other recipes.
      • If desired, you can gently “rinse” the balsamic popping pearls in cold water to remove excess oil.


    • Place the Balsamic Popping Pearls in an airtight container.
    • Store the pearls in the refrigerator for up to one week, ensuring they remain fresh and ready to add a burst of flavor to your dishes.


    • If your vinegar isn’t turning into pearls in the oil, consider these factors:
      • The agar wasn’t fully dissolved in the vinegar mixture. Make sure to stir continuously during the heating process to dissolve the agar completely.
      • The balsamic/agar mixture was too hot when added to the oil. Allow it to cool for a few minutes before forming the pearls.
      • The oil wasn’t cold enough. Ensure the oil is properly chilled in the freezer to achieve the desired popping pearl effect.

    Enjoy your Balsamic Popping Pearls! Create an unforgettable dining experience by incorporating these delightful pearls as a garnish or flavor booster to your favorite dishes. From salads to desserts, these flavorful bursts will surely impress your guests and elevate your culinary creations to new heights

balsamic popping pearls

balsamic vinegar cavier

Balsamic Popping Pearls

Yield: 24
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Today's Best Recipe is Balsamic Popping Pearls, also known as Balsamic Cavier. They are easy to make and so fun to use! Sprinkle these Balsamic Popping Pearls over salad, add to a charcuterie tray, garnish meats--anywhere you want a burst of flavor.


  • 2 grams agar
  • 2/3 cups balsamic vinegar
  • 1 cup olive oil or vegetable oil


  1. Add oil to a tall freezer-safe glass and place in the freezer for 30 minutes. The idea here is to get the oil cold enough, without it solidifying, that when you drop the balsamic vinegar into it, it will create balls before reaching the bottom of the glass.
  2. Meanwhile, add the balsamic vinegar and agar to a small saucepan and over medium heat, bring to a boil, stirring continuously to dissolve the agar.
  3. As soon as the mixture is on a rapid boil, remove it from the stove and allow it to cool for about 10 minutes.
  4. Fill a dropper with the balsamic vinegar/agar mixture and slowly (with even pressure) drop droplets into the cold oil. Pearls should be forming right away.
  5. Continue until you have no more vinegar/agar mixture.
  6. Pour oil through a fine-mesh sieve into a clean container (it is clean and can be used in recipes).
  7. They are ready to use, or gently “rinse” the pearls in cold water.



Place pearls in an airtight container and store them in the refrigerator for up to one week.

Trouble Shooting:

If your vinegar isn’t turning to pearls in the oil:

  1. Agar wasn’t fully dissolved in the vinegar mixture.
  2. Balsamic/Agar mixture was too hot.
  3. Oil wasn’t cold enough.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Balsamic Honey Sauce.

It’s a versatile sauce.

Use it as a marinade for meat, fish, and poultry, as a flavorful boost to a meal, like Steak Gorgonzola-Alfredo, as a salad dressing, or let it firm to jelly and serve it on your next charcuterie board.


This sauce is sharp, somewhat pungent, and incredibly addicting.

It’s different, but the flavors are complex and unusual–which is something I love about it.

A little goes a long way with this Honey Balsamic Sauce.

You can alter the flavor profile by using different balsamic vinegar, such as those infused with fruit, aged, or whatever you choose.

In about 20 minutes, it will turn into a thick liquid. 

If you are serving as a jelly, you’ll want to place the jelly in a dish over ice to keep it from reverting to a liquid as it warms. 

It takes about 8 hours to set as a jelly.

The sauce can be used right away.

honey balsamic sauce

Ingredients Checklist:

1/2 cup Balsamic Vinegar

1/2 cup honey

1 1/2 teaspoons unflavored gelatin

How to Make Balsamic Honey Sauce:

  1. Combine the honey and balsamic vinegar in a small saucepan over low heat.
  2. Sprinkle unflavored gelatin on top and often stir until the mixture begins to a low boil.
  3. Remove it from heat and cool it to room temperature.

The mixture will thicken as it cools.

To Make Balsamic Honey Jelly:

1 cup Balsamic Vinegar

6 Tablespoons Honey

1 1/2 teaspoons unflavored gelatin.

How to Make Balsamic Honey Jelly:

  1. Add balsamic vinegar in a small saucepan, sprinkle unflavored gelatin on top, and let sit for 10 minutes.
  2. Place over medium heat until gelatin dissolves, and the mixture is hot. Do not simmer.
  3. Remove from heat and stir in honey.
  4. Divide into six small ramekins.

*Use 1/2 cup berry juice and 1/2 cup Balsamic Vinegar for those who don’t want the pungent vinegar flavor.

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