Add the Cloves and Cinnamon stick to the apple juice, heat gently to infuse the flavours then strain.

Add the Calcium Lactate to the hot liquid and mix thoroughly to dissolve the Calcium.

Pour the liquid into small hemisphere mould and place in the freezer.

Meanwhile, prepare the Sodium Alginate bath.

To prepare the Sodium Alginate bath, mix 2.5g Sodium Alginate into 500ml low calcium bottled water using a hand blender. You do not need to heat the mix. (Note: you can increase the concentration to 3g or 3.5g when first practicing this technique to make the spheres stronger and easier to make, but they will be less pleasant in the mouth).

Once the apple spheres have frozen, submerge them into the Sodium Alginate Bath and leave for a few minutes to thaw.

Remove with the molecular collecting spoon and rinse in water.

The spheres can be stored until needed by covering them in some spiced apple mix (without the added calcium).

Note: when you are first practicing this technique, you may want to start by adding a higher quantity of Calcium Lactate for example 10g or 12g, until you are familiar with the method. These spheres are much easier to make, but the calcium taste at these concentrations can be noticeable.