Unless you are a social hermit, who abstains from binging on content via social media, you might recall the recent trend of punch bowls. It goes some like, “Here’s your cue to make Hwachae on your next picnic with your friends,” or something of that sort. But what exactly is this dreamy, refreshing-looking punch bowl that looks like a whole sweet summer meal in itself? It’s a Korean fruit punch called “Hwachae” bade mostly with watermelons, strawberry milk and soda. It is hot this summer and you should try it too, but before that, where did it come from?
Dating back to the Joseon era, they ruled Korea for 500 years, from the year 1392 until their fall in 1897, Hwachae was a gourmet drink only for the upper echelons of the society. The name “hwachae” translates to “flower tea” in Korean, as the original version was made with flower petals that were soaked in sweet honey water. So, Hwachae dates back to at least 600 years and with time, its refreshing qualities have made it a local favorite no matter the season.
The most common ingredients of the Hwachae are fruits that are super juicy and these encompass, citrusy to the more hydrating fruits with a lot of water content like muskmelons and watermelons. With so many fruits in them, and the modern variety adding ice creams, tapioca pearls and jelly, it has evolved as a dessert soup of sorts that is often eaten after a sumptuous meal. For many Koreans, who grew up in their home country, they have fond memories of the dessert-like drink and the home recipes were fairly simple with scooped watermelons, sugar and plenty of ice in a bowl.
If we begin with this, we will probably run out of ink because there are so many kinds that exist, with about 30 varieties that are regional specialities or made exclusively during festivals. Notably, the most popular ones are Omija-hwachae which is made with honeyed magnolia berry juice and pears cut into cute flower shapes to represent what its name stands for. The Hwachae changes like the leaves on a deciduous tree, adopting the local fruits in season and serving them with iced berry juice.
There’s also a Jeju-do island speciality called the Milgam-hwachae, which is made with citrus fruits, mostly summer oranges suspended in a juice made of the fruit and mixed with lemon juice, sugar, and water. The one this article is about is the Subak-hwachae, meaning watermelon punch and it is popular during the summers. It is made with round watermelon scoops or diced, a combination of complementary fruits, ice cubes, and honeyed watermelon juice.
Most variations use something called Omija syrup, Omija is a kind of a local berry, and the syrup is made by fermenting the berries with sugar. A kind of a macerating technique of sorts, that produces this brilliant red hue that is a pleasure to look at.
You can put almost anything in your Hwachae, anything that goes with strawberry milk and soda. Grab your choice of fruits and adjust the quantity based on the headcount. This recipe is perfect for a large group headed for a summer picnic and goes all the way out. If you love Boba tea, consider adding tapioca balls, chewy or popping ones, into the punch.
Ingredients:
Add all the fruits to the bowl. Then add the ice over the fruits. Pour the strawberry milk and the soda and top with the ice cream, vanilla is recommended. Mix and immediately serve. You can buy a punch bowl from any e-commerce site.
Don't be restricted by this recipe, feel free to substitute the fruits mentioned here with any fleshy, hydrating fruits you have at home or like. Also, follow the instructions in order to avoid liquid spills or wastage.