Korean · Dessert
Chilled Watermelon Punch
A traditional Korean hwachae-style fruit punch built from cold watermelon blitzed and chunked into a light sweet-tart water base, finished with crushed ice and a scatter of floating pine nuts. Served icy in shallow bowls, it is a classic Korean summer refresher with almost no cooking involved.
$0
12 minsPrep
0 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
73Calories
1.1gProtein
2.2gFat
14gCarbs
12gSugar
0.6gFiber
1mgSodium
0mgChol
0.1gSat Fat
145mgPotassium
8mgCalcium
0.4mgIron
0mcgVitamin B12
10.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sparkling Moscato d'Asti
local
Yuja Tea (Citron Tea)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Cube 220g watermelon, discarding seeds, and chill the cubes in the freezer for 15 minutes until very cold.
2
Dissolve 10g sugar into 40g cold water to make a light syrup, then stir in 8g lemon juice.
3
Blitz two-thirds of the chilled watermelon cubes with the syrup mixture briefly, leaving some texture rather than a smooth puree.
4
Pour into two chilled bowls and drop in the remaining watermelon cubes.
5
Scatter 20g crushed ice over the top of each bowl.
6
Float 6g whole pine nuts on the surface just before serving as the traditional hwachae garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Watermelon, cubed and seeded
- 10g10g Sugar White, dissolved in water
- 40g40g Water, cold
- 8g8g Lemon Juice, freshly squeezed
- 6g6g Pine Nut, whole, floated on top, garnish, 1
- 20g20g Ice, crushed, 1
