Watermelon Punch
Quick answer
Subak hwachae is a Korean summer punch that uses half its watermelon blended and strained into a smooth juice base, with the other half scooped into balls as garnish.
What makes this special
- Subak hwachae watermelon punch combines a smooth pureed base with scooped fruit balls for contrast.
- Half the watermelon pureed as base, half balled for texture contrast
- Juice must be well chilled before adding milk to prevent separation
Key ingredients
Core cooking flow
- 1 Keep 700g watermelon flesh well chilled, then remove any visible seeds.
- 2 Blend the watermelon cubes with 20g sugar until no coarse fibers are visible and the liquid looks even.
- 3 Chill a large bowl, then pour in the cold watermelon juice first.
Subak hwachae is a Korean summer punch that uses half its watermelon blended and strained into a smooth juice base, with the other half scooped into balls as garnish. Mixing the watermelon juice with milk creates a pink, creamy foundation, and lemon-lime soda is stirred in just before serving to preserve its fizz. Adding strawberries and blueberries introduces an acidic brightness and color contrast that watermelon alone lacks, and generous ice keeps the drink cold enough for the fruit aromas to stay sharp. Chilling the watermelon juice thoroughly before combining it with milk is essential to prevent the two liquids from separating. The layered colors of red watermelon, deep blueberries, and vivid strawberries in a single bowl make it as visually striking as it is refreshing, turning a straightforward summer drink into something worth presenting at the table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Keep 700g watermelon flesh well chilled, then remove any visible seeds.
Scoop 350g into 3cm balls for the garnish, and cut the remaining 350g into 4 to 5cm cubes so it blends evenly.
- 2Season
Blend the watermelon cubes with 20g sugar until no coarse fibers are visible and the liquid looks even.
Strain it through a fine sieve, pressing lightly, then chill the juice for about 30 minutes before adding milk.
- 3Step
Chill a large bowl, then pour in the cold watermelon juice first.
Add 500ml milk gradually while stirring slowly, stopping when the base turns evenly pink and smooth without streaks or separation.
- 4Prep
Pat 120g strawberries dry and slice them thinly so they do not water down the punch.
Check 80g blueberries, remove any crushed berries, and keep them chilled with the watermelon balls until serving.
- 5Step
Just before serving, pour 300ml lemon-lime soda slowly down the side of the bowl.
Fold only once or twice with a spoon, using broad gentle movements so the carbonation stays lively.
- 6Finish
Add the watermelon balls, sliced strawberries, blueberries, and 200g ice on top.
Serve immediately with a ladle, making sure each bowl gets fruit and the creamy base before the ice begins to dilute it.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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