Hwachae Recipe: Quick, Refreshing Korean Summer Dessert Drink

When the sun is hot, and you're sweating, nothing beats the spot quite like a cold, fruity punch. Say hello to Hwachae, a traditional Korean summer beverage that's ideal for those times when all you crave is something cold, sweet, and refreshing. If you're new to Korean summer beverages, this one will amaze you with how simple and versatile it is.

Hwachae is a combination of seasonal fruits, cold beverages, and frozen ingredients, all presented together in a large bowl. It's basically a dessert and a beverage in one. Share it with friends on picnics or after a hot meal at home. With its vibrant colors and accommodating ingredients, Hwachae is not just a meal—it's a party in a bowl.

Whether you prefer your sweets plain or topped off with additions such as jelly and boba, the Hwachae recipe lets you experiment with what you have available. And while watermelon-based Hwachae is the most widely used, there are so many seasonal variations you can give it a go.

A Brief History

The Hwachae recipe dates more than 600 years back to the Joseon dynasty of Korea. The title itself translates to flower tea, and that's exactly what the original ones consisted of: flower petals soaked in honey water. This wasn't for everybody at the time; it was reserved for the upper class, pretty much like something saved for the aristocracy.

Hwachae developed into a fruit drink over time. Fresh, juicy local fruits replaced the flowers. Watermelons, muskmelons, citrus fruits, and berries gradually entered the bowl. As popularity grew, families began to prepare it in their homes, using local and simple ingredients and generation after generation of recipe ownership.

In contemporary Korea, Hwachae is not merely a dish. It's a summer icon. For most, it's synonymous with family reunions, school outings, or even convenience store promotions during the warmer months. And through social media, it's becoming increasingly popular globally as one of Korea's most cherished summer beverages.

Hwachae Recipe

The great thing about this drink is that there's no strict rules. If it's juicy, cold, and sweet, it goes into a Hwachae. But here's a delicious, full-flavored version to try out. This one's perfect for a picnic with the gang or a summer picnic lunch party at home.

Ingredients:

• 235 g ice cubes
• 425 g watermelon (diced or scooped into balls)
• 75 g blueberries
• 75 g raspberries
• 75 g strawberries (sliced)
• 75 g pineapple (sliced or diced)
• 75 g grapes (cut in half)
• 75 g mango (chopped)
• 75 g banana (sliced)
• 235 g jelly (homemade or store-bought, chopped)
• 350 ml lemon soda (chilled)
• 415 ml strawberry milk (cold)
• 60 ml condensed milk (or honey to taste)
• 120 g vanilla ice cream (optional but highly recommended)

Steps:

1. Select a wide punch bowl or bowl. Insert all the fruits first.
2. Put the ice cubes on top of the fruit. This keeps it cold and also mixes up the juices.
3. Carefully pour in strawberry milk and lemon soda.
4. Add condensed milk or honey according to how sweet you would like it.
5. Top with vanilla ice cream for the creamy finish.
6. Stir carefully and serve at once.
7. This Hwachae recipe is perfect as it is, but don’t let it limit you. You can swap or add fruits based on what’s in season or what you love. If you're a fan of boba, toss in some chewy tapioca pearls or popping boba for fun.

Seasonal Variations

Hwachae comes in numerous local and seasonal forms throughout Korea. Some are prepared specifically for festivals, while others are merely influenced by what fruits are in season. There are indeed over 30 established types of Hwachae, each with its own charm.

1. Subak-Hwachae (Watermelon Punch) This is the most popular version and the one you’ll see all over social media during summer. It includes watermelon balls, ice, and chilled watermelon juice, often topped with soft drinks or milk.
2. Omija-Hwachae (Magnolia Berry Punch) A more traditional version made with omija syrup. Omija means "five-flavor berry," and the drink is tart, sweet, and refreshing. Often served with sliced pears shaped like flowers.
3. Milgam-Hwachae (Citrus Punch) One of Jeju's specialties, this one uses summer oranges and lemon juice blended with sugar and water. It is very light and ideal for a sunny day.
4. Flower Petal Hwachae More in its traditional form, this particular one uses edible flower petals that have been soaked in honey water. It's more for the looks and is usually served at spring festivals.

You can have your own creative seasonal Hwachae. Use lychees during monsoon, apples in fall, or even pomegranate seeds in winter for some color. The concept is to make it light, fruity, and refreshing.