We LOVE bubble tea club. The syrups are so fruity and delicious and so good cold, to refresh us, in summer, but equally good, hot, to warm us, in winter. We also adore the fruit pearls. We love the sweet or acidic hit we get from them in our tea, but we also use them in our cold desserts. A cheesecake with any flavour pearls through it, looks amazing, but also adds that punch of freshness when you bit into one, just like some fruit coulis, would. When making a layered dessert in a glass, I used to make molecular gastronomy ‘caviar’ if you have ever made it, you know all the steps, it takes forever… juice the fruit, reduce to intensify and thicken it, add the gelling agent. Prepare the ‘setting’ water bath. Extrude your caviar or pearls, pray they are consistent and round! If you let them set too long, there is no liquid Centre, not long enough and you just have fruit syrup….now I use bubble tea clubs pearls. Inexpensive, perfectly shaped and deliciously flavoured. A wide variety of fruits. I made a Bellini using the peach pearls and have had fun using them in many cocktails and mock tails. Kids love them too!