Korean Watermelon Berry Punch

This Korean snack recipe combines authentic flavors with modern cooking techniques. Ready in 15 minutes, serves 4 people. Serve immediately in chilled glass bowls or a hollowed-out watermelon half, ensuring each portion contains a generous mix of fruit and creamy broth.

Cuisine: Korean Type: Snack Time: 15 min Servings: 4 Calories: 167 per serving
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Nutrition Information

Each serving contains approximately 167 calories and 2.0g of protein. Macronutrients include 33.0g carbohydrates and 3.0g fats per serving.

Per Serving

Calories
167
Protein
2.0g
Carbohydrates
33.0g
Fats
3.0g

Total

Calories
668
Protein
8.0g
Carbohydrates
132.0g
Fats
12.0g

Ingredients

This recipe requires 9 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 whole Mini Seedless Watermelon
    chilled, flesh scooped into balls or cubes, rind reserved for bowl if desired
  • 2.0 cups Sparkling Mineral Water
    chilled, unsweetened (replaces soda for healthy fizz)
  • 1.0 cup Unsweetened Almond Milk
    chilled, vanilla or plain (healthy creamy base substitute)
  • 1.0 cup Fresh Strawberries
    washed, hulled, and halved vertically
  • 0.5 cup Fresh Blueberries
    washed and dried whole
  • 2.0 tbsp Raw Honey
    to taste, dissolved in a little warm water if needed (natural sweetener)
  • 1.0 whole Lemon
    juiced for acidity
  • 1.0 tbsp Pine Nuts
    lightly toasted, optional garnish (omit for small children)
  • 2.0 cups Ice Cubes
    fresh/clean ice for serving

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place and Ingredient Preparation

  1. Place the fresh strawberries (150g) and fresh blueberries (75g) in a colander and rinse gently under cold running water, then pat dry with paper towels.
  2. Hull the strawberries and slice them vertically into halves or quarters depending on size.
  3. Cut the lemon (100g) in half and squeeze to extract the juice, removing any seeds.
  4. In a small bowl, mix the raw honey (30ml) with 1 tablespoon (15ml) of warm water to create a loose syrup that will incorporate easily into cold liquids.
  5. Place pine nuts (10g) in a small dry pan over medium heat for a brief period until fragrant and golden, then remove immediately to cool.

2. Watermelon Processing

  1. Cut the chilled mini seedless watermelon (1.8kg) in half horizontally to create two deep bowls.
  2. Use a melon baller or deep spoon to scoop the flesh into neat balls or cubes, reserving the hollowed rind if using it as a serving vessel.
  3. Collect any natural watermelon juice released during scooping and set aside with the fruit balls.

3. Base Mixture Creation

  1. In a large pitcher or mixing bowl, combine the chilled unsweetened almond milk (240ml) and the prepared honey syrup.
  2. Stir in the fresh lemon juice to slightly thicken and curdle the almond milk mixture (mimicking the traditional milky texture).
  3. Retrieve the chilled sparkling mineral water (480ml) from the refrigerator but do not open until the very next step to preserve carbonation.

4. Combining Ingredients

  1. Place the ice cubes (250g) into the serving bowl or hollowed watermelon rind.
  2. Layer the watermelon balls, prepared strawberries, and blueberries over the ice.
  3. Pour the almond milk base over the fruit, then gently top with the sparkling mineral water (480ml) and stir once lightly to mix without losing fizz.

Plating

  1. Place a generous amount of fresh ice cubes at the bottom of the chilled watermelon rind or large glass punch bowl to create a cold foundation.
  2. Scatter the watermelon balls, strawberry halves, and blueberries over the ice, mixing the red and blue fruits evenly for a vibrant color contrast.
  3. Gently pour the mixture of sparkling water, almond milk, lemon juice, and honey down the side of the bowl to fill the vessel without crushing the fruit or losing too much fizz.
  4. Sprinkle the toasted pine nuts over the surface to garnish, adding a traditional crunch and nutty aroma.
  5. Serve immediately by ladling into small, chilled glass bowls, ensuring every portion receives a balanced amount of fruit and creamy liquid.

Family Beverage

Iced barley tea or chilled cucumber water

Alcohol Beverage

Chilled Makgeolli (Korean rice wine) or a crisp dry Riesling

Serving Suggestions

Serve immediately in chilled glass bowls or a hollowed-out watermelon half, ensuring each portion contains a generous mix of fruit and creamy broth.

Notes

Ensure all fruits and liquids are thoroughly chilled before assembly to keep the punch refreshing and carbonated. Using ripe, in-season fruit enhances the natural sweetness without the need for added sugars.

Storage

Transfer any leftover punch to a sealed airtight container and refrigerate immediately. Consume within 24 hours for the best quality, as the sparkling water will lose carbonation and the watermelon texture will soften over time.

Freezing

Freezing the fully assembled punch is not recommended as the carbonated liquid will flatten and the fruit will become mushy upon thawing. Freeze excess fresh fruit separately in a single layer on a baking sheet, then transfer to freezer-safe bags for up to 3 months for use in smoothies.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, treenuts. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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