Korean watermelon punch is a popular summer dessert and drink. It’s light, refreshing and will quench your thirst for sure!
Korean watermelon punch (Subak Hwachae, 수박화채) is a traditional Korean dessert and drink that is particularly popular during the summer months.
Traditionally, the base drink of Korean punch is made with honey or sugar dissolved in water. In modern days, however, a soft drink (e.g. Sprite or 7 up), fruit juice or milk is more commonly used.
Growing up as a child, I’m more used to the soft drink version of punch. The most commonly used soft drink is called Chilsung Cider (칠성 사이다). This is equivalent to Sprite or 7 up in Korea.
However, recently white or flavoured milk gained a huge following as a base drink because it was featured in a popular cooking TV shows (House cook master Baek) in Korea.
Though I much prefer the simple, light and refreshing sprite version. I find that milk based punch is a bit heavy for my liking.
Nonetheless, I will be showcasing three of the most popular ways to make Korean watermelon punch, so that you don’t miss out! 😉
The best part of making these punches is that none of these methods take more than 5 minutes to put together, so I hope you try some of these in your upcoming summer party! They would be particularly suitable as a grill party drink or dessert to cool you down and keep you refreshed!
P.S. If you like this recipe, you might also like to try these Korean drinks! – Sparkling Strawberry Punch and Honey Citron Sparkling Iced Tea
Ingredients for 2 servings
Fruit
- 420g/ 15 ounces watermelon, balled or small cubed
- (optional) 95g/3.4 ounces melon, balled or small cubed
- (optional) 40g/1.4 ounces pineapple, cubed
- (optional) 40g/1.4 ounces lemon, thinly sliced
- (optional) 20g/0.7 ounces blueberries
- (optional) fresh mint leaves for decoration
* While it’s optional, I recommend you add the optional fruit as it makes the punch flavour more complex and tastier. Of course, you can add other fruit as well.
** Weight of the fruit is net weight (i.e. after removing the skin).
Drink base (Combine your drink choice in a mixing bowl prior to pouring in)
- Option 1 (my favourite) – 2 cups Sprite + 3 Tbsp watermelon juice + ice cubes for extra chilling
- Option 2 (my second choice) – 2 cups Strawberry flavour milk + 3 Tbsp watermelon juice + ice cubes for extra chilling
- Option 3 (my third choice) – 1/2 cup Milk + 1 and 1/2 cup Sprite + 3 Tbsp watermelon juice + ice cubes for extra chilling
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
** Ideally, all of your ingredients should be already chilled.
***Watermelon juice comes from blending (in a blender) any leftover watermelon after making watermelon balls.
How to Make Korean Watermelon Punch
- Place the watermelon and fruit of your choice into a medium sized punch bowl. Add your choice of drink base. Garnish with some fresh mint leaves and serve.
Korean Watermelon Punch
Ingredients
FRUIT
- 420 g watermelon (15 ounces), balled or small cubed
- 95 g melon (3.4 ounces), balled or small cubed, optional
- 40 g pineapple (1.4 ounces), cubed, optional
- 40 g lemon (1.4 ounces), thinly sliced, optional
- 20 g blueberries (0.7 ounces), optional
- fresh mint for decoration, optional
Drink Base - Option 1 (my favourite)
- 2 cups sprite
- 3 Tbsp watermelon juice
- ice cubes for extra chilling, optional
Drink Base - Option 2 (my second choice)
- 2 cups strawberry flavour milk
- 3 Tbsp watermelon juice
- ice cubes for extra chilling, optional
Drink Base - Option 3 (my third choice)
- 1/2 cup milk
- 1 1/2 cups sprite
- 3 Tbsp watermelon juice
- ice cubes for extra chilling, optional
Instructions
- Place the watermelon and fruit of your choice into a medium sized punch bowl. Add your choice of drink base. Garnish with some fresh mint leaves and serve.
Notes
- Weight of the fruit is net weight (i.e. after removing the skin).
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
