Lychee Bursting Boba Recipe

Boil pearls

Bring 4 cups water to a rolling boil in a medium saucepan. Add 3/4 cup tapioca pearls to the boiling water and stir gently to prevent sticking.

Cook pearls according to package timing for large pearls (usually 6–10 minutes) stirring occasionally. Once they float and reach desired chew (al dente to soft), turn off heat, cover, and let sit for 8–12 minutes depending on texture preference.

Meanwhile, combine 2 tablespoons water and 3 tablespoons brown sugar in a small bowl and stir until dissolved to make a quick syrup.

After resting, drain the pearls into a colander and rinse briefly with warm water. Transfer pearls into the bowl with brown sugar syrup, toss to coat and let sit while you prepare other components so they absorb flavor (10 minutes). Keep warm or at room temperature.

Prepare alginate bath

In a clean bowl or container, whisk 4 cups of water until smooth. Sprinkle 1.5 tsp sodium alginate over the water while blending with an immersion blender or whisk to avoid clumps. Let the alginate bath rest for 20–30 minutes to remove air bubbles (cover and refrigerate if not using immediately).

Prepare lychee mixture

In a separate bowl, combine 1.5 cups lychee juice with 2 tsp calcium lactate. Whisk until fully dissolved. Taste the mixture — if it needs brightness or sweetness, add up to 1 tsp sugar and stir until dissolved. Keep chilled.

Form spheres

Fill a small syringe, dropper, or a perforated spoon with the lychee + calcium lactate mixture. Holding the dropper 1–2 inches above the alginate bath, release droplets so they fall into the bath and form spheres. Allow spheres to sit in the alginate bath for 1.5–2 minutes for a thin membrane; for a slightly thicker skin extend to 3 minutes. Work in small batches to avoid overcrowding.

Using a slotted spoon or fine mesh skimmer, scoop the formed spheres from the alginate bath and immediately transfer them to the rinsing bowl with 2 cups fresh water. Gently swish to remove excess alginate.

Transfer spheres into a small container with a little lychee syrup or reserved lychee juice to keep them juicy. Store refrigerated and use within 12–24 hours for best texture.

Prepare tea base

In a shaker or mixing glass, combine 1 cup cooled strong jasmine tea and 2 tablespoons lychee syrup. Add crushed ice and shake or stir until very cold. If you prefer a sparkling finish, leave out half the ice and top with 1/2 cup club soda when assembling.

Place 3–4 tablespoons of the warmed tapioca pearls into each serving glass (depending on glass size and preference). Add 6 halved lychee pieces divided between glasses.

Spoon 2–3 tablespoons of lychee bursting pearls into each glass over the tapioca pearls. The number can be adjusted to preference — these add pops of concentrated lychee flavor.

Strain the chilled lychee tea base over the pearls and lychee pieces, filling the glass to about 3/4 full. Add crushed ice as needed to top off.

If using, carefully top with 2–3 tablespoons club soda to add fizz. Gently stir once with a wide straw so the layers mix slightly without popping all spheres prematurely.

Garnish with fresh mint leaves and a thin slice of lemon or lime on the rim. Serve immediately with a wide boba straw so both tapioca pearls and bursting boba can be enjoyed.