Korean Bori Saessak Lemon Ade (Barley Sprout Lemon Ade)

Place 6 g of barley sprout powder and 80 ml of apple juice in a bowl, then whisk for about 20 seconds.

Scrape the bottom and sides so no dry powder remains and the green base looks smooth.

Pour 60 ml of lemon juice into the green base and stir until the color is even.

Add 24 g of oligosaccharide syrup last, then mix until it no longer settles in streaks at the bottom.

Divide 140 g of ice between two clear glasses.

Press 4 lemon slices against the inner walls of the glasses, using the ice to hold them in place so they do not float loose when the drink is poured.

Divide the barley sprout base evenly between the two glasses.

Pour it slowly over the ice rather than splashing it in, so the vivid green color stays clear and a natural layer begins to form.

Slowly add 500 ml of cold sparkling water down the side of the glasses.

Pause if foam rises too quickly, because pouring hard can overflow the drink and drive off the carbonation before serving.

Use a long spoon to lift once gently from the bottom toward the top, just enough to connect the base and sparkling water.

Serve immediately and drink within 5 minutes while the bubbles are still active.