Molecular gastronomy - basic spherification

Greetings fellow Scientists!

Today we attempted molecular gastronomy. We tried basic spherification, here's how it's done:

We started by adding sodium alginate to our chosen liquid:

Then, we used the sieve to strain it:

After that we prepared the calcium chloride bath. After all this was done, the real fun started! Using a syringe, we created tiny spheres:

 

Quality control by Havilah and Lewis:

And of course tasting: