📝 About This Recipe
Hwachae is a traditional Korean punch that serves as the ultimate cooling remedy during the humid summer months. This version, Subak (Watermelon) Hwachae, features crisp melon spheres swimming in a creamy, effervescent base of milk and sparkling lime soda. It is a vibrant, communal dessert that perfectly balances natural fruit sweetness with a nostalgic, creamy finish that has delighted Korean families for generations.
🥗 Ingredients
The Fruit Base
- 1/2 large Seedless Watermelon (chilled, scooped into balls or 1-inch cubes)
- 1/2 piece Korean Pear (Bae) or Asian Pear (peeled and sliced into thin decorative shapes)
- 1/2 cup Blueberries (fresh and rinsed)
- 1 piece Yellow Peach (pitted and sliced into bite-sized wedges)
- 2 pieces Kiwi (peeled and sliced into rounds)
The Punch Liquid
- 1 cup Whole Milk (very cold)
- 2 cups Lemon-Lime Soda (such as Sprite or Chilsung Cider, chilled)
- 1/2 cup Strawberry Milk (optional, for a pinker hue and extra sweetness)
- 2-3 tablespoons Honey or Agave Nectar (adjust based on the sweetness of the fruit)
- 1/2 cup Watermelon Juice (reserved from the bottom of the melon while scooping)
Garnish and Finishing
- 1 tablespoon Pine Nuts (floated on top for traditional texture)
- 5-6 leaves Fresh Mint Leaves (for a pop of green and aroma)
- 1-2 cups Ice Cubes (made from coconut water or filtered water)
- 4-5 pieces Edible Flowers (optional, for a modern aesthetic)
👨🍳 Instructions
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1
Begin by chilling all your fruits and liquid ingredients for at least 2 hours before preparation; Hwachae is best served ice-cold.
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2
Cut the watermelon in half. If using the shell as a bowl, slice a small sliver off the bottom to create a flat, stable base.
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3
Use a melon baller to scoop out the red flesh of the watermelon. Place the spheres in a large chilled glass bowl, reserving any liquid that accumulates.
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4
Prepare the Korean pear by peeling it and using a small cookie cutter to create star or flower shapes for a traditional aesthetic.
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5
Slice the kiwi and peach into uniform, bite-sized pieces that will fit easily onto a spoon.
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6
In a separate pitcher, whisk together the cold milk, lemon-lime soda, and the reserved watermelon juice.
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7
Taste the liquid base. If your fruit is very ripe, you may not need sweetener; otherwise, stir in the honey or agave until fully dissolved.
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8
Combine all the prepared fruits (watermelon, pear, blueberries, peach, and kiwi) into your large serving bowl or the hollowed-out watermelon shell.
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9
Slowly pour the milk and soda mixture over the fruit. The liquid should just cover the fruit pieces.
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10
Add the ice cubes. If you want to avoid dilution, use ice cubes made from extra watermelon juice or coconut water.
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11
Gently toss the mixture with a large ladle to ensure the flavors are distributed without bruising the delicate fruit.
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12
Scatter the pine nuts over the surface. These provide a subtle, buttery crunch that is a hallmark of traditional Korean desserts.
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13
Garnish with fresh mint leaves and edible flowers if using, and serve immediately in individual chilled bowls.
💡 Chef's Tips
Always use a seedless watermelon to ensure a smooth eating experience without the interruption of seeds. If you prefer a non-dairy version, substitute the milk with sweetened coconut milk or almond milk for a nutty twist. To prevent the fruit from getting soggy, do not combine the liquid and fruit more than 15 minutes before serving. For a more traditional 'Omija' (five-flavor berry) version, replace the milk/soda with dried magnolia berry tea and sugar water. Use a variety of colors in your fruit selection to make the dish visually stunning; the contrast of red, green, and white is key.
🍽️ Serving Suggestions
Serve as a light, refreshing dessert after a spicy Korean BBQ meal to cleanse the palate. Pair with 'Yakgwa' (Korean honey cookies) for a beautiful contrast of textures. Offer small individual glass bowls and wide spoons so guests can enjoy both the fruit and the sweet milk broth. Excellent as a non-alcoholic centerpiece for a summer garden party or picnic. Add a splash of Soju to the bowl for an adult-friendly 'boozy' version of this classic treat.