Schisandra Fruit Punch (Korean Cold-Brewed Berry Fruit Bowl)
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The broth for this punch comes from schisandra berries left in cold water for two hours or more.
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Honey is stirred into the red liquid and it goes into the fridge, while the pear and watermelon are scooped into balls only just before serving and floated with ice. Fruit left soaking in the punch goes soft quickly.
Ingredients
Instructions
- 1
Rinse 25g dried omija berries briefly, just enough to remove dust without crushing them.
Add them to 900ml cold water and steep for at least 2 hours in the refrigerator or a cool spot.
- 2
When the liquid turns a clear, vivid red, strain it through a fine sieve.
Do not press the berries, because squeezing pulls out a harsher astringency; use only the liquid that drains naturally.
- 3
Transfer only 200ml of the omija liquid to a small pot and warm it over low heat until just lukewarm.
Add 45g honey and stir until fully dissolved, keeping it below a simmer.
- 4
Cool the sweetened portion, then combine it with the remaining omija liquid.
Taste for sweetness and tartness, adjust only if needed, and refrigerate until thoroughly cold before adding fruit.
- 5
Pat 180g Korean pear and 220g watermelon dry, then scoop them into 2cm balls or cut them into bite-size pieces.
Prepare them close to serving time so the fruit stays crisp and does not soften in the liquid.
- 6
Place the fruit and 200g ice in a wide serving bowl, then pour the cold omija liquid over them.
Float 12g pine nuts on top and serve immediately before the ice melts and weakens the flavor.
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