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Hwachae (Korean Fruit Punch)

A refreshing Korean fruit punch that combines juicy watermelon, sweet strawberries, and chewy milk cubes in a sparkling, icy base. This traditional Korean dessert drink takes just 15 minutes to prepare and delivers a stunning presentation that tastes as amazing as it looks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Beverage, Dessert
Cuisine: Korean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Milk Cubes
  • 1 cup whole milk or milk of choice
  • 2 tablespoons sweetened condensed milk
For the Fruit Punch
  • 3 cups watermelon cut into bite-sized cubes or balls
  • 1 cup strawberries hulled and quartered
  • 1/2 cup canned lychee drained (optional)
  • 2 cups sparkling water or lemon-lime soda chilled
  • 1/4 cup watermelon juice from cutting the watermelon
  • 2 tablespoons sugar adjust to taste
  • Ice cubes as needed
  • Fresh mint leaves for garnish optional

Equipment

  • Ice cube tray
  • Large mixing bowl or serving bowl
  • Sharp knife
  • Cutting board
  • Melon baller (optional)
  • Measuring cups
  • Spoon for mixing

Method
 

  1. Mix the whole milk and sweetened condensed milk together in a measuring cup until fully combined. Pour the mixture into an ice cube tray and freeze for at least 3 hours or overnight.
  2. Slice the watermelon and cut it into bite-sized cubes about 1 inch across, or use a melon baller for perfect spheres. Save any juice that collects on your cutting board in a small bowl.
  3. Hull the strawberries and cut them into quarters, making sure the pieces are roughly the same size as your watermelon chunks. Pat them dry gently with a paper towel if they're very wet.
  4. Place the watermelon, strawberries, and lychee (if using) in a large serving bowl. Sprinkle the sugar over the fruit and gently toss to combine. Let this sit for 5 minutes.
  5. Pour the reserved watermelon juice over the fruit mixture and give it a gentle stir. Taste and add more sugar if needed.
  6. Add a handful of regular ice cubes to the bowl to get everything cold immediately. Pour in the chilled sparkling water slowly to preserve the bubbles.
  7. Remove the frozen milk cubes from the tray and add them to the punch right before serving. Stir very gently once or twice to distribute them.
  8. Top with fresh mint leaves if desired and serve immediately with large spoons. Make sure each serving gets a good mix of fruit, regular ice, and milk cubes.

Notes

Make extra milk cubes and store them in a freezer bag for up to a month. Hwachae is best enjoyed right away while the sparkling water is still fizzy and the milk cubes are just starting to melt. Prep components separately and combine right before serving for best results.