Top Menu Right My Account View Cart

Carbonated Fizzy Fruit

1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 3.83)
Loading ... Loading ...

Have you ever tried grapes that taste like Champagne or oranges that taste like Fanta? You can easily do this at home by making grapes and oranges fizzy. You can also try other fruits and vegetables. Some will taste better than others when fizzy. Grapes, oranges, apples, bananas taste great when they are fizzy but strawberries, for example, taste as if they’ve gone bad.

Before we discuss how to make fruit fizzy, lets understand what makes sparkling water fizzy first. The fizzy sensation comes from the bubbles of concentrated carbon dioxide (CO2) which, as they burst in the mouth, they trigger a pain response from the nerves in the tongue and the mouth.

Carbonated Fizzy Fruit 720


Interesting Fact I: This nerve response also intensifies the aromas and taste. This is why beverages taste blander after they lose its carbonation.

Interesting Fact II: The colder the liquid the more CO2 that can dissolve in it. So if you want to keep your beverage carbonated for a longer period, just keep it cold.

Interesting Fact III: Most beers have CO2 bubbles but Guinness beer bubbles contain nitrogen instead so it doesn’t taste fizzy. The nitrogen is also less soluble than CO2 which allows the beer to be put under high pressure without making it fizzy which enables small bubbles to be formed. Both effects give draught Guinness its perceived smoothness.

So how can we carbonate fruit at home so it tastes fizzy? You can do this with some dry ice or with a soda siphon or ISI Whip.

Carbonating Fruit with Dry Ice

Dry ice is frozen carbon dioxide at a temperature around -78 ˚C (-108 ˚F). Dry ice does not melt but sublimates from a solid to a gas when the temperature rises. This gas is pure CO2, exactly what we need to carbonate the fruit. Follow the next steps to make the fruit absorb the CO2.

1- Cut the fruit in bite size pieces as if you were making a fruit salad. Grapes can be kept whole. This is to speed the carbonation process and increase the level of carbonation.

2- If you have dry ice in pellets, you can use them as is. If you have a dry ice block, smash it with a hammer or use an ice pick to obtain small chunks. Place the dry ice pellets or chunks at the bottom of a bowl or container. Read Safe Handling of Dry Ice before doing this.

3- Place the fruit on top of the dry ice. To prevent the fruit from freezing you can place it on a small wood chopping board and then place the board on top of the dry ice. If the fruit freezes you will have to wait for it to thaw before eating it. In some situations you may want to let it freeze so you can use it instead of ice cubes in a beverage that will have fizzy fruit as it thaws (try frozen grapes with Champagne).

4- Cover the container with a kitchen towel or cutting board but DO NOT SEAL the container with a tight lid or CO2 pressure will build up as the dry ice sublimes and it MAY EXPLODE.

5- Let it rest for about 30 minutes. As the dry ice sublimes and converts into gas, the CO2 will dissolve in the water of the fruit. The dry ice will keep the fruit cold, allowing more CO2 to dissolve in the fruit. If the fruit freezes, wait for a few minutes before eating or you will burn your tongue.

Carbonating Fruit in Soda Siphon or ISI Whip

Another method of carbonating fruit is to use a soda siphon or ISI Whip. This method results in more carbonated fruit than the dry ice method thanks to the pressure in the container. Do not try pressurizing a container that has not been designed to withstand high pressures.

1- Cut the fruit in bite size pieces as if you were making a fruit salad. Grapes should be cut in half or they will burst due to the pressure and thin skin. This is to speed the carbonation process and increase the level of carbonation.

2- Place the fruit in a soda siphon or ISI Whip and charge it with CO2. If using an ISI Whip, do not charge it with the N2O cream chargers or the fruit will not taste fizzy. Charge the ISI Whip with the CO2 ISI soda chargers which are the same size as the cream chargers.

3- Store the soda siphon or ISI Whip in the fridge to keep it cold and increase the amount of CO2 that dissolves in the fruit. Keep it in the fridge overnight.

4- Release the pressure in the siphon or ISI Whip before unscrewing the top.

5- Unscrew the top and serve. Fruit should be eaten within 15 minutes or the carbonation will be lost.

Serving Suggestions

- Try fizzy grapes with champagne or with cheese

- Carbonate the grapes on the vine

- Try sangria with fizzy fruit

- Try carbonating spherification spheres like the Spherical Pear Elderflower Martini

- Try carbonated melon with Prosciutto

  • Howard Roark

    How about using dry ice in a pressure cooker? The cooker is designed to handle high pressures, has a safety relief, is readily available, and reasonably priced. The metal surface would get pretty cold, so appropriate precautions should be observed.

    • Anonymous

      Sounds like a good idea. Let us know how it works if you try it. thank you!

  • Chris

    Try a SodaStreamer

  • Mr.ABC123


  • Da Indian Monkey

    I think it tastes better with do it with ice cream and lollipops :)

  • Kchear

    Why does the dry ice need to be in pellets? And does the container need to be pretty thin and uninsulating because you want the dry ice to sublimate quickly? I only had a large piece of dry ice available and I placed it in a styrofoam container with my fruit and a tea towel on top. The fruit just froze,  and did not feel carbonated at all.

    • Anonymous

      In pellets (or smaller pieces) and non-insulated container is better so it sublimates faster. Did you try this? “To prevent the fruit from freezing you can place it on a small wood chopping board and then place the board on top of the dry ice.”

  • Guest

    We tried this in several different containers with grapes and grapefruit and wine. We never got it to work for the fruit, but we got a bit of CO2 into the wine when we put it into a tupperware container with a well sealing lid, which presumably created enough pressure to drive the gas into the wine. (A no-no, I know, but it was a sturdy container and we have previous dry ice experience.)

    After our mostly fruitless attempts (no pun intended) we finally turned to the SodaStream, which carbonated our wine quite nicely. However, even this machine didn’t carbonate the grapes. 

    In hindsight, we should have tried fruit without membranes first, like cut up apples. Suggestions? How does this work without pressure to drive the gas into the medium – fruit, wine, or otherwise?

    • Anonymous

      I think grapes are the easiest fruit to carbonate so this was a good choice. I prefer the ISI Whip or Soda Siphon method over the dry ice method because it works perfectly without freezing the fruit. For how long did you keep the grapes in the pressurized siphon? Maybe you need to wait a little longer. When trying with dry ice, are you using several small pieces?

      • Ariel

        We did use small pieces for the dry ice, but we probably didn’t wait long enough with the grapes in the SodaStream..I didn’t think of that! Thanks. 

        I just got a cream whipper (which I assume is the same thing as the ISI Whip without the brand name or the price tag) so maybe I’ll try grapes in it. 


  • Crundy 12

    I’d like to try cabonating some grapes with my soda stream, but I’m confused about one thing: presumably I drop the grapes into the carbonation bottle, inject CO2, remove the bottle and cap it, and then leave it in the fridge overnight? Thing is, when you remove the bottle from the soda stream all the gas will escape, therefore I wouldn’t have thought sufficient pressure would build up after capping to carbonate the grapes.

    • Anonymous

      I don’t understand why you are saying the gas will escape. Charge the siphon as usual and keep it closed until you discharge a few hours later.

      • Crundy 12

        What I mean is that after you charge the bottle, you have to release it from the soda stream before capping it, and therefore the pressure drops to 1a. I’m worried that insufficient CO2 will have dissolved in the fruit before the pressure drops, and when capping the bottle after taking it out of the soda stream the pressure in the bottle will not be high enough to stop whatever CO2 has dissolved from dissipating out of the fruit into the bottle.

        I’ll just have to give it a try and serve it straight from the machine rather than capping the bottle and cold storing it for a while. When I get a whipper I’m going to try it in that as well, as it will hold the pressure after charging, unlike the soda stream.

        • Mark N Felicity Jackson

          Have only just come across this… I’m wondering if you had any luck with the soda stream? Sadly it’s also the only thing I have but would love to try this.

  • Thumbc

    This is a cool technique and I’ve tried the ISI whip carbonation method with grapes and it works wonder (even jelly shots!  Fizzy Gin and Tonic jelly shots were amazing).  Now I know the fruits have to be left over night to create such carbonation and must be consumed within 15 minutes, which is fine, but after you open the ISI whipper is there a way you can store the fruits and keep the carbonation?  I’d like to use this in a practical bar with cocktails, preparing many in advance but what if only one guest orders one serving of it?  Any ideas on how I can keep the rest of my fruits carbonated?  Throw it back into the ISI whip and charge it again with another C02 cartridge? (Seems like this could work but could be expensive and wasteful).  Please help.

    • Anonymous

      sorry, can’t think of anything

  • theTiredChef

    Can you retain carbonation if you vacuum seal the fruit? I’m looking for a practical way to use this in a restaurant setting.


    • Karl Kütt

      It is unlikely that a vacuum will work in this case as vacuum naturally degases liquids and solids… try instead to store it in a container with a small lump of dry ice. over time the dry ice will sublimate, the exess co2 will also escape but as co2 is naturally heavier than air, the container will still be filled with co2. that should be enough to store the fruits for at least a reasonable amount of time. as gases are retained better in cold environments, it is also worthwhile to keep the fruit cool/frozen

  • Infinger Christopher

    For all of you asking to do this in bulk. Find some wide mouth balloons, you might have to try a few different kinds that you can get the mouth of the balloon big enough to insert fruit into to so firm berries work the best for this technique. Place a few into a balloon and blow it up with the ISI. Tie it off and let sit in a cooler until you need the berries. Pop the balloon and you have what your looking for.

    • Shauna Mork

      This is so dangerous for people with latex allergies… please warn people before serving anything that’s been in contact with latex.

      • Jonas Ehrendata


  • jiten

    Is there any techniques can implemented at home for molecular cooking with home remedy techniques

  • Linglingchan

    How would I be able to carbonate grapes on a vine? What type of container would you suggest if I were to use an isi whip? Thanks!

    • QuantumChef

      I am not sure I understand your question. But the mouth of the ISI Whip should be big enough to insert small branches with a few grapes.

    • Matt Wadhsman

      Champagne grapes… literally.. look them up they are like little baby grapes, can easily put a small bunch into anything. Also, the gas diffuses faster into a small volume

  • Freddie Famble

    if i wanted to have a carbonated beverage as a granita, how could i apply these techniques to make the granita or sorbet?

    • QuantumChef

      never tried this, sorry

  • TheRitzyFlapper

    where can you find and ISI whip?  

  • Jeff

    can you recarbonate soda/tonic that has gone flat using a soda syphon and gas bulbs, or keep soda/tonic fizzy in sodA syphon? 

    • QuantumChef

      Yes you can!

  • mybossismakingmedothis

    I tried breaking up the dry ice into small pieces and kept the fruit suspended over it in a metal colander, but ended up with no carbonation – just chilled fruit. I even tried one batch with the fruit directly on the ice, but they just froze solid. Is there something I’m missing?

    • QuantumChef

      Did you place them in a sealed container?

      • Padma

        It was just loosely covered with a dish towel or pastic wrap with a few holes poked in it

        • QuantumChef

          I would try again with a plastic container with plastic lid or an ISI Whip canister if you have one. Also, try with grapes first, they are the easiest fruit to carbonate.

          • Padma


  • Michael Tsao

    does this work in a sodastream?

    • QuantumChef


      • Jenevieve Eulacus

        Seriously? It works with a sodastream? I could totally do this, then!

  • Fulton F Fortner

    Good method: crush dry ice (kind of a lot), place under towl in a pressure cooker. Toss fruit in, seal, leave in the fridge overnight. I think I’m gonna carbonate some corn on the cob…

  • Riley

    Is it possible to accidentally make fizzy grapes? I had half a bag of green grapes in a small container with the lid tightly on in my mini fridge in my dorm room and when I went to eat some like a week and a half later and they tasted fizzy.

    • QuantumChef

      That’s most likely because they started fermenting and they are spoiled.

  • Patricia

    Another way I have done this is with a pressure cooker. the pressure (~15 psi) is not as great as the ISI whip but works well for watermelon and other soft fruits like strawberries or raspberries. Place dry ice pellets at the bottom of the pot, add something like a folded towel as a insulating layer then a bowl with the fruit in it. seal and let the pressure build up as the CO2 sublimates. Takes about 20-30 minutes and you have fuzzy fruit! grapes are too hard for this version.

  • Lizzie Bee

    What do you think about doing this with cherry tomatoes? (using iSi Whipper) Trying to play around with some techinques using a caprese salad as a base – I need ideas that don’t need last minute prep as I’m taking the food to the hosts house

    • QuantumChef

      I’ve heard carbonated tomatoes don’t taste good. If you want something simple you can make some olive oil powder or balsamic vinegar pearls. Mozzarella balloons would be great but you’ll have to make them at their house.

  • apollo

    I am a culinary student. I have never done this before, but I just went and bought the supplies. I added apples, grapes, oranges and banana’s and used a little lemon and sugar for flavoring. I was wondering if kiwi works in it as well. one day I will get a great job somewhere world famous I can’t wait.

    • QuantumChef

      I am sure you will! This is a great start. Kiwi should work but I am not sure about the taste, never tried it.

  • Mrs Koz

    A video I watched on this said you can use an ice chest but they sealed it with plastic wrap for 12-14 hours. But you’re saying to NOT seal? Would an ice chest/cooler explode?

    • QuantumChef

      The gas will build a lot of pressure inside the cooler so you need to be very careful when removing the plastic wrap as the lid may blow off.

  • Sean Robinson

    Could this be done using a “Soda Stream” Bottle and Charging system?