- 1.25 grams of calcic (see note)
- 200 grams watermelon juice
- Xantham Gum (see Note)
- Combine the calcic and the watermelon juice. Let sit for 1 minute. Mix with a hand blender and sprinkle with xantham gum. Chill in the refrigerator for 24 hours.
Calcic is derived from calcium.
Xanthan gum is produced through fermenting of glucose or sucrose with Xanthomonas capestris bacterium. Xanthan gum is sometimes used as a substitute for gluten in baked goods.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.