When developing this recipe, we were determined to retain the fresh, sunny quality of just-squeezed orange juice. But we also wanted to make a fluid gel using low-acyl gellan, which would help us achieve the thin, brittle texture and fantastic flavor release we were after. To yield a smooth gel, the gellan needs to be hydrated to 203 °F / 95 °C, but heating the orange juice along with it would muddle that unadulterated citric goodness. To get around this, we add the orange juice after hydrating the gellan in water, thus preserving its perfect flavor. When you begin to create your own fluid gels, think about the flavors you are working with. As a general rule, if you are using products that have already been heat-treated—such as dairy—you can go ahead and heat them along with the gellan. But when you’re making a gel with fresh ingredients like fruit juice, you want to avoid heat and add the liquid after hydration. Plan accordingly, and be sure to post your creations. Meanwhile, try this fluid gel in our Orange Creamsicle, a deconstructed riff on the classic summertime pop.