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Korean Hwachae (Fruit Punch)

Picture yourself on a sweltering summer day in Korea, reaching for a glass of hwachae and feeling instant relief as the icy, fruity drink touches your lips. This traditional Korean punch combines fresh fruit, sweetened broth, and a shower of ice into something that feels like pure summer in a bowl.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 7 people
Course: Drinks and Beverages
Cuisine: Korean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 4 cups water
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1- inch piece ginger sliced thin
  • 1 3- inch cinnamon stick
  • 2 tablespoons citrus juice lemon or yuzu preferred
For the Fruit and Serving
  • 2 cups watermelon cubed
  • 1.5 cups cantaloupe or honeydew cubed
  • 1 cup strawberries halved
  • 1 large pear cubed
  • 1 cup grapes red or green
  • 2.5 cups ice crushed or cubed
  • 1/4 cup floating rice crackers optional

Equipment

  • Large mixing bowl or punch bowl
  • Sharp knife for slicing fruit
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Fine mesh strainer
  • Small saucepan for heating broth ingredients
  • Ladle for serving

Method
 

  1. Pour 4 cups of water into a small saucepan and add the sugar, honey, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar completely.
  2. Add the sliced ginger and cinnamon stick to the boiling water, then reduce the heat to low. Let the broth simmer for 5 to 7 minutes so the spices release their flavors into the liquid.
  3. Remove the saucepan from the heat and stir in the citrus juice. Pour the broth into a large bowl and let it cool to room temperature for about 15 minutes.
  4. Cover the bowl with plastic wrap and refrigerate the broth for at least 2 hours until completely cold. You can prepare this step a full day ahead if you prefer.
  5. While the broth chills, wash all the fruit thoroughly and pat it dry with paper towels. Cut the watermelon, cantaloupe, pear, and strawberries into bite-sized pieces about 1 inch across.
  6. Place all the prepared fruit in a separate bowl, cover it, and refrigerate until you are ready to assemble the hwachae. Keep the fruit cold so it stays crisp.
  7. Remove the broth from the refrigerator and carefully pour it into your serving bowl or punch bowl, leaving the ginger slices and cinnamon stick behind (or strain them out). Add the chilled fruit directly to the broth.
  8. Add 2 to 3 cups of crushed or cubed ice to the bowl and stir gently to distribute the fruit evenly. Top with floating rice crackers if using, and serve immediately with a ladle.

Notes

Make the broth the night before and chill it thoroughly so you can assemble hwachae in minutes when guests arrive. Use perfectly ripe, sweet fruit because the broth is lightly sweetened and relies on fruit flavor. Serve immediately after assembly because the ice melts quickly and the fruit starts to absorb too much broth.