your boba until they are tender, 5 to 10 minutes, and use them as soon as they're cool. This kind of boba don't keep for very long (turning rock hard in a few hours), but are delicious if eaten right away.  Saving Leftover Boba and Making Boba for Later: Boba are best if used within a few hours of cooking, but will keep refrigerated with simple syrup for several days. The boba will gradually harden and become crunchy as they sit. My problem's always been that they can be delightfully chewy when they're freshly cooked, but once they end up in a cold, frosty bubble tea, they end up hardening inside and being unpleasant. I'm fanatical about bubble tea, and I've been making my own all summer, trying to recreate a particular blend from a chinese food kiosk at our local market. It's thick and icy, but also creamy and sweet and fruity, and I just haven't been able to get it right. In my case, bubble tea is one of my vices, precisely BECAUSE of all the artificial junk in it. So the difficulty has actually been striking a balance of artificial flavours, and trying to blend it to just the right fine consistency. I've done everything from blending a koolaid granita with soy milk (too flaky, but closer than anything else) to making a milkshake kind of concoction with ice cream replacing the dairy and the sweetener (melts too quickly, ends up too thin). I live in