When I think of 4th of July, I often think of food and fireworks, but never together. However this year, I may have to change my line of thinking. The California Strawberry Commission has just released a new concept for deliciously cool carbonated strawberries that will fizz and pop in your mouth. I personally can't wait to try them, but will have to find a place that sells dry ice first. That's right, this recipe is part home-ec class, part science class. You could even say that it's a little journey into molecular gastronomy. To see how you can make your own carbonated strawberries,

Thanks to Cybele at Candyblog for the tip!

Carbonated Strawberries
From The California Strawberry Commission

  1. Place dry ice in a large metal bowl.
  2. Cover dry ice with a barrier – a piece of stryofoam, plastic or other material - to keep strawberries separated from the dry ice. Make sure to leave some space between the barrier and the edges of the bowl.
  3. Place strawberries on a plate and set on the barrier.
  4. Slowly pour water into the space between the barrier and the bowl so that it contacts the dry ice. The dry ice will then begin to create a “fog” around the berries. You don’t want to pour too much water in all at once – add as needed once the “fog” starts to dissipate.
  5. Strawberries will be carbonated in 20 to 30 minutes.

Remember! Dry ice can be very dangerous. When working with dry ice, be sure to work in a well-ventilated area and always wear gloves or use tongs. Touching it with your bare hands can damage your skin. Also, do not store dry ice in an air-tight container - save the explosions for the fireworks!

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