Korean Cactus Fruit Ade (Prickly Pear Citrus Sparkling Drink)

Chill two clear serving glasses and keep the sparkling water cold until needed.

Put the glasses in the freezer for about 5 minutes, just until a light frost forms, so the drink stays cold after mixing.

Add 80 ml cactus fruit syrup, 25 ml lemon juice, 40 ml grapefruit juice, and a small pinch of fine salt to a mixing cup.

Stir for about 20 seconds, scraping the bottom so no thick syrup remains unmixed.

Taste the base before adding ice.

If the sweetness feels too strong, stir again to make sure the lemon and grapefruit juices are evenly distributed, but do not add extra salt beyond the pinch because it should sharpen acidity, not taste salty.

Divide the 180 g of ice between the chilled glasses.

Pour the cactus fruit base evenly into the two glasses, letting the thick magenta liquid run between the ice so the color spreads without needing heavy stirring.

Pour the 400 ml sparkling water slowly down the inner wall of each glass, dividing it evenly.

If the foam rises quickly, pause for a moment, then lift once gently from bottom to top with a spoon to keep most of the fizz.

Lightly clap the 6 apple mint leaves between your palms to release their aroma, then place them on top of the drinks.

Serve immediately while bubbles are still active, because the drink loses freshness as carbonation fades.