The instruction booklet which comes with the iSi Gourmet Whipper only mentions cream chargers (filled with N₂O, dinitrogen oxide), whereas soda chargers (filled with CO₂, carbon dioxide) are not mentioned (I guess the opposite is true for the iSi Siphons?). This is quite amazing actually! Luckily however the cream and soda chargers are exactly the same size and both hold 8 g of gas. So it should be possible to make carbonated fruit with any of the iSi whippers (cream, easy, gourmet, dessert, thermo) or siphons available.

Here’s how you proceed:

1. Fill you iSi whipper (or siphon) with fruit, preferably fruit which has a cut, wet surface to allow the carbon dioxide to dissolve in the water/juice.
2. Screw on top securly
3. Charge with one soda charger (two if you have the 1 L whipper)
4. Leave in fridge over night
5. Release pressure with valve (Important!)
6. Unscrew top and serve immediately!
7. Enjoy!

This is what carbonated grapes look like. As you see, I decided to cut the grapes in to halves.


Notice how they sizzle!

A quick recap of the chemistry: cold water dissolves more CO₂ than tempered water, that’s why we leave it in the fridge. Also, remember that it takes some time for the carbon dioxide to dissolve in water, therefore it’s better not to be in a hurry. A quick calculation of the pressures gives the following: Both gases have molecular weights of 44 g/mol, so 8 g of gas corresponds to 0.1818 moles or 4.1 L at 25 °C and 1 atm pressure. The volume of the chargers is 0.01 L which gives an initial pressure in the chargers of impressive 445 atm! With an approximate volume of 0.7 L this gives a pressure (in an empty whipper) of nearly 6 atm – the same as in a bottle of champagne. However once you add water, the equilibriums will change and the pressure in the head space will drop. Anyone who remembers how to calculate the head space pressure at equilibrium if the container is filled with 0.5 L of water and cooled to 4 °C?

I’ve done some googling and there is also some mention of making carbonated fruit with an iSi whipper over at Ideas in food.

(The word play in the title works better for those with a mother tongue where iSi would be pronounced just like “easy”!)

The idea was to create a carbonated fruit which gives a sparkling sensation in the mouth. I have used strawberries, but any juicy fruit with a moist surface could be used. Water melons would be perfect!

The chemistry explained in simple terms:

A schematic drawing of the container:

To prevent the plate from touching the dry ice (which would cause the strawberries to freeze), I put in a wooden triangle first.

Put the plate with strawberry halves on top of the wooden triangle. Cover with a kitchen towel (do NOT cover with a tight fitting cover – remember that as CO₂ sublimes, it expands, and this would create a huge pressure ultimately resulting in an explosion), and leave for 30 minutes.

Eat and enjoy!

Update: Carbonated fruit the iSi way!