Korean Hwachae Recipe | Easy Refreshing Fruit Punch Dessert
Hwachae is a light, fruity Korean punch that’s perfect when you want something sweet, refreshing, and pretty to look at. It’s traditionally made with colorful fruit, chilled milk or soda, and a touch of sweetness. You can keep it simple with a few fruits and a can of Korean milk soda, or go classic with watermelons scooped into little balls.
Ingredients
- 2 cups watermelon, scooped into balls or diced
- 1 cup strawberries, hulled and sliced
- 1 cup pineapple, diced (fresh or canned, drained)
- 1 cup seedless grapes, halved
- 1 small Asian pear or apple, thinly sliced (optional for crunch)
- 1–2 cans Korean milk soda (Milkis) or chilled lemon-lime soda for a fizzy version
- 1–1.5 cups cold milk or unsweetened almond milk (for a milky base)
- 1–2 tablespoons sugar or honey, to taste (optional, depending on your base)
- 1 teaspoon lemon juice or a few yuzu drops (optional, adds brightness)
- Ice cubes or crushed ice
- Garnish: fresh mint leaves, edible flower petals, or toasted pine nuts (optional but traditional)
Instructions
- Chill everything first. Pop your fruit, milk or soda, and serving bowl in the fridge for at least 30 minutes. Cold ingredients keep the punch crisp and refreshing.
- Prep the fruit. Wash, dry, and cut all fruit into bite-sized pieces. If using watermelon, a melon baller gives a classic look, but small cubes work just as well.
- Make the base. In a large chilled bowl, combine milk and milk soda (or use just lemon-lime soda for a clear, fizzy version). Start with a 1:1 ratio of milk to soda. Stir in sugar or honey if needed and add a splash of lemon juice.
- Taste and adjust. The base should be lightly sweet with a clean finish. If it’s too sweet, add a bit more milk or a few ice cubes. If it’s flat, a tiny pinch of salt brings balance.
- Add the fruit. Gently fold in watermelon, strawberries, pineapple, grapes, and pear slices. Aim for a colorful mix and avoid over-stirring so the fruit stays intact.
- Finish with ice and garnish. Add a handful of ice for extra chill. Top with mint leaves or a few toasted pine nuts for a traditional touch.
- Serve immediately. Ladle into bowls or glasses, making sure each serving gets a mix of fruit and liquid.