Korean · Dessert
Korean Strawberry Punch (Ddalgi Hwachae)
A pastel-pink Korean fruit punch built from fresh strawberries crushed into a light sugar-and-lemon syrup, loosened with chilled water and poured over more strawberry pieces and ice. Served in a bowl rather than a glass, it sits closer to dessert than drink, part of the hwachae family of Korean fruit punches traditionally eaten with a spoon.
$0
15 minsPrep
0 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
47Calories
0.5gProtein
0.2gFat
11.8gCarbs
9.5gSugar
1.5gFiber
1mgSodium
0mgChol
0gSat Fat
117mgPotassium
13mgCalcium
0.3mgIron
0mcgVitamin B12
43mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Prosecco
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Hull 140g strawberries and slice half of them thinly, leaving the rest in small chunks for texture.
2
In a small saucepan or bowl, dissolve 12g sugar into 30g of the water, warming gently if needed, then cool completely.
3
Blend or muddle a third of the sliced strawberries with the cooled sugar syrup and lemon juice until smooth to make a pink base liquid.
4
Strain the pink base into a jug, then stir in the remaining 60g water to loosen it to a light punch consistency.
5
Divide the remaining strawberry pieces evenly between 2 bowls, then pour the strawberry liquid over them.
6
Drop 20g ice cubes into each bowl just before serving, top with a mint leaf or two, and serve immediately while fizzy-cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Strawberry, hulled and sliced
- 12g12g Sugar White, dissolved into syrup
- 90g90g Water, chilled sparkling or still
- 8g8g Lemon Juice, freshly squeezed
- 40g40g Ice, cubed, 1
- 2g2g Mint, small leaves, for garnish, 1
