Hwachae (Korean Fruit Punch)
A colorful, refreshing Korean fruit punch made with chilled mixed fruit in a lightly sweet, milky-citrus base. Perfect as a no-bake summer dessert or party drink.
Ingredients
- 4 cups seedless watermelon small cubes or melon balls, well-chilled
- 2 cups fresh strawberries hulled and sliced
- 1 1/2 cups seedless grapes halved
- 1 cup fresh blueberries
- 1 medium kiwi peeled and sliced into half-moons (optional)
- 1 can (12 oz) lychees in light syrup drained and halved (optional)
- 2 cups whole milk very cold
- 2 cups Korean citron tea drink, lemonade, or lemon-lime soda very cold; choose one base
- 3-4 tablespoons sugar or honey to taste
- 1/2 teaspoon vanilla extract optional
- 1 pinch fine sea salt
- 1-2 cups ice cubes or crushed ice more if serving outdoors
- fresh mint leaves or thin lemon slices optional, for garnish
Instructions
- Wash and dry all fresh fruit. Cut the watermelon into small cubes or scoop into balls. Slice the strawberries, halve the grapes, slice the kiwi, and drain and halve the lychees if using. Spread the prepared fruit on a sheet pan or large plate and chill in the refrigerator for at least 30 minutes so it is very cold.4 cups seedless watermelon, 2 cups fresh strawberries, 1 1/2 cups seedless grapes, 1 cup fresh blueberries, 1 medium kiwi, 1 can (12 oz) lychees in light syrup
- In a large pitcher or mixing bowl, combine the cold milk, your choice of cold citron tea drink, lemonade, or lemon-lime soda, sugar or honey, vanilla extract (if using), and a pinch of fine sea salt. Whisk until the sugar is completely dissolved. If using soda, stir gently to keep some fizz. Taste and adjust sweetness as needed. Cover and chill the punch base for at least 30 minutes.2 cups whole milk, 2 cups Korean citron tea drink, lemonade, or lemon-lime soda, 3-4 tablespoons sugar or honey, 1/2 teaspoon vanilla extract, 1 pinch fine sea salt
- Add all the chilled fruit to a large clear glass bowl, punch bowl, or deep trifle dish. Slowly pour the cold punch base over the fruit. Gently stir from the bottom just until the fruit is evenly distributed without mashing it.4 cups seedless watermelon, 2 cups fresh strawberries, 1 1/2 cups seedless grapes, 1 cup fresh blueberries, 1 medium kiwi, 1 can (12 oz) lychees in light syrup, 2 cups whole milk, 2 cups Korean citron tea drink, lemonade, or lemon-lime soda
- Right before serving, add ice cubes or crushed ice to the bowl. Use more ice if serving outdoors on a hot day. Garnish the top with fresh mint leaves or thin lemon slices if desired.1-2 cups ice cubes or crushed ice, fresh mint leaves or thin lemon slices
- Ladle the hwachae into clear bowls, dessert cups, or wide glasses, making sure each serving has plenty of fruit and liquid. Serve immediately with spoons and optional small straws.
Notes
Best enjoyed the day it is made. Store leftovers in an airtight container in the refrigerator for up to 24 hours; the fruit will soften and release more juice over time. For a dairy-free version, substitute coconut milk or another plant milk for regular milk. You can freeze extra punch base (without fruit) for up to 1 month and add fresh fruit after thawing.
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