If picky eaters in your family are missing out on important nutrients, this guide will add some fizz to those plain old apples, oranges, and bananas.
Handle dry ice with gloves, and use no more than 1 gram of dry ice if you are using a plastic bottle to avoid exploding your container.
Step 1: Cut up fruit
Cut up hard fruits such as apples, oranges, and grapes — these store carbon dioxide best.
Step 2: Add dry ice
Add a small handful of dry ice to the bottom of the pressure cooker. Remember that dry ice is extremely cold and can burn your skin — use gloves when handling.
Use a wide-mouth bottle if you don’t have a pressure cooker — just be sure to use a piece of ice about half the size of your thumb to avoid an explosion.
Step 3: Add fruit to pressure cooker
Pile the fruit on the insert tray and lower it into the pressure cooker, making sure there is room enough from the carbon dioxide gas to flow around the fruit.
Step 4: Seal pressure cooker
Seal the pressure cooker and let it sit for about 30 minutes to an hour. The pressure-release valve of a pressure cooker will make the process safer.
If you’re using a bottle, tighten the cap and refrigerate the fruit overnight.
Step 5: Remove fruit and enjoy
Remove your carbonated fruit, toss the dry ice, and enjoy it as a light snack, or add it to fruit juice and other drinks for a splash of fizzy fun.
Did You Know?
Drugstore soda fountains first appeared in the late 1800s, but it wasn’t until 1920 with the passage of Prohibition that their popularity exploded.