Korean Bellflower Root Pear Cooler

Wash 120g deodeok root to remove grit, then peel it thinly.

Pound it lightly with a wooden mallet just until the fibers open, avoiding crushing it into paste so the infusion stays clear.

Slice 12g ginger thinly and place it in a pot with the prepared deodeok and 300ml water.

Keep the heat low so only small bubbles appear around the edge, not a rolling boil.

Infuse for 10 minutes, then turn off the heat as soon as the liquid smells herbal but not harsh.

Strain through a fine sieve and cool the clear deodeok infusion completely before mixing.

Peel and core 420g Korean pear, then grate it finely.

Press the pulp immediately through cheesecloth or a fine sieve to limit browning and capture clear juice with little sediment.

Combine the chilled deodeok infusion with pear juice, 45g honey, 30ml lemon juice, and 1g salt.

Stir until the honey and salt fully dissolve, scraping the bottom so the concentrate tastes even.

Divide 280g ice among glasses and pour in the concentrate.

Add 900ml sparkling water slowly down the side of the glass, then stir only once or twice to preserve carbonation before serving cold.