Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into an alginate bath, the liquid will draw itself into a spherical shape and becomes encapsulated by the gel-like membrane formed by the cross-linking of the calcium ions and the alginate polymer strands. Larger spheres can be created using reverse spherification. After removing the jelly from the alginate bath, calcium would not continue to diffuse into the center of the sphere, therefore would not create a gel center. Longer storage time could be obtained for this product accordingly.