Ice spheres of three different fruit juices in concentric layers could be commercially produced to add to a glass of water or a cocktail. A few Ju-Ices, the size of ice cubes, would give a changing taste and look to a drink, as they melted.
For example, lemon followed by apple (giving taste of lemonade plus apple juice) with a core of grape juice, or a mango then pineapple then kiwi combo might be popular.-- FarmerJohn, Jan 29 2003 ooh look what I found... http://www.polsci.w...cream/Icecream.htmlN2 for ice cream [po, Oct 05 2004, last modified Oct 21 2004] Blitz Barbeque http://www.halfbake...ea/Blitz_20BarbequeAnother of the Farmer's ideas. [8th of 7, Oct 05 2004] How do you make fruit hail?-- Trodden, Jan 29 2003 One way is to make increasingly larger ice balls in spherical molds in three steps.-- FarmerJohn, Jan 29 2003 I got keep juicin' I've got to keep juicin' blueberries fallin' down like hail blueberries fallin' down like hail Umm mmm mmm mmm-- thumbwax, Jan 29 2003 You could use a small ice-cube (sphere!) mould to freeze a core. Then place the frozen sphere on a spindle, in a mould of a larger size - the spindle would hopefully hold the sphere in place while the surrounding juice freezes. Repeat for each stage.
But then there would be a cylindrical hole where the spindle had been and 'core juice' could melt...
So perhaps use two, very thin, horizontal bars to rest the core on as the coating freezes. That way the holes do not run straight through another juice.-- Jinbish, Jan 29 2003 My lips are smacking +-- Ludwig, Jan 29 2003 build it up like a pearl. by dipping it into required liquid and alternately into that liquid gas, the name of which escapes me :) N2 ?-- po, Jan 29 2003 If you made the spindle out of a thin cylinder of pure ice, it would become part of the structure. Its volume would need to be small with respect to the overall size of the finished sphere, to avoid dilution.-- 8th of 7, Jan 29 2003 Or do this: just keep the spindle in it. Use a stirring stick, toothpick, or one of those funny umbrellas.-- RayfordSteele, Jan 29 2003 What if you rolled the inner core on supercooled laterally moving rods (like my old meatball cooker adaptation of a hot dog roller) immersed in moving juice?-- waugsqueke, Jan 29 2003 Shoot, I thought you were talking about winter in Jerusalem.-- palad, Jan 29 2003 // What if you rolled the inner core on supercooled laterally moving rods //
I've started to think about how old fashoned shot-towers work. Molten lead is poured through a grating, and freefalls through air. On the way down, it solidifies into a perfect sphere, then lands in cooling water to preserve the shape. Maybe this is what's needed for this application; the idea is effectively to duplicate in a manufacturing process the method that Cu-Nim clouds use to make hail, which is layered in the same way. The hailstones recirculate in the updraughts, collecting water droplets at the lower levels which then freeze on at the higher levels.
A google for "artificial hail" might be productive.-- 8th of 7, Jan 29 2003 Not only do I love this idea, but, (with your permission of course), I would love to try to make it work in my house (minus the N2). If it’s okay, I will let you know what happens.-- Isis, Jan 29 2003 Be careful, [Isis]. Last year I tried out one of [FarmerJohn]'s ideas ("Blitz Barbeque") in our lab, and ended up splattered with lumps of burnt sausage.
(see link)-- 8th of 7, Jan 29 2003 funny [8th] you say you are a dab hand with explosives and yet you can't cope with a humble sausage.-- po, Jan 29 2003 Go for it Isis. I never did hear how that halvbaked, 200% BBQ'ed sausage tasted.-- FarmerJohn, Jan 29 2003 Another fabrication technique. First make a middle sphere from a mold. Then make two second layer half-spheres with a smaller half-sphere indentation from a mold. Pour a bit of second layer juice in one indentation, add the middle sphere and the other half and freeze. Then repeat for the outer layer.-- mgangemi, Jan 29 2003 random, halfbakery