Schisandra Fruit Punch (Korean Cold-Brewed Berry Fruit Bowl)
Omija hwachae is a traditional Korean fruit punch made by cold-infusing dried schisandra berries in water for at least two hours to extract a vivid red liquid, then sweetening it with honey. Cold extraction is essential because hot water draws out harsh astringency from the berries; only a small portion of the infusion is gently warmed to dissolve the honey before being recombined. Scooped balls of Korean pear and watermelon sit in the chilled omija broth, delivering a crisp, juicy bite against the tart-sweet liquid. Pine nuts floated on top add a mild fatty richness that tempers the acidity, and serving over ice sharpens every layer of flavor.
Adjust Servings
Instructions
- 1
Soak dried omija in cold water for 2 hours, then strain the red infusion.
- 2
Warm 200 ml of the infusion in a pot, dissolve honey, then cool it.
- 3
Combine with the remaining infusion, adjust sweetness, and chill well.
- 4
Scoop pear and watermelon into bite-size balls.
- 5
Place fruit and ice in bowls, then pour in the chilled omija liquid.
- 6
Top with pine nuts and serve immediately.
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