Cool & Refreshing Korean Melon Punch (Chamoe Hwachae)
A Delightful Summer Dessert: Chamoe Hwachae
Enjoy a refreshing bowl of Chamoe Hwachae, made with crisp and sweet Korean melons! This recipe brings together the satisfying crunch of fresh chamoe with a delightful sweet and tangy broth. It’s the perfect cool-down treat for a warm day, offering a burst of flavor and hydration. Discover this simple yet delicious summer dessert from ‘Every Recipe in the World’ on ‘Many Recipe’!
Essential Ingredients- Pomegranate Vinegar: 1/2 paper cup (approx. 100ml)
- 1 Ripe Korean Melon (Chamoe)
- Chilled Carbonated Water or Cider: 2 paper cups (approx. 400ml)
- Ice Cubes: 1 paper cup (approx. 200g)
Cooking Instructions
Step 1
Begin by thoroughly washing the Korean melon and peeling its thin skin. Slice the melon in half, then use a spoon to scoop out and discard the seedy core. Once the seeds are removed, use a mandoline slicer or a knife to julienne the melon into fine strips, about 0.5 cm thick. The key is to retain its crispness and sweetness.
Step 2
For a more visually appealing presentation, instead of julienning, you can slice the melon into rounds about 0.5 cm thick. Then, use various cookie cutters (like stars or hearts) to cut out fun shapes. These decorative pieces can be added to the punch for an extra touch.
Step 3
Now, let’s prepare the punch base. In a large bowl or pitcher, pour in 2 paper cups of chilled carbonated water. If you prefer a sweeter punch, you can use cider instead. Add 1/2 paper cup of pomegranate vinegar for a pleasant tangy note. Stir well to combine. Adjust the amount of vinegar to your preference for the desired level of tartness.
Step 4
Once the broth is ready, gently add the prepared julienned (or shaped) Korean melon and 1 paper cup of ice cubes to the bowl. Give everything a gentle stir to let the flavors meld together. Your delicious Chamoe Hwachae is now complete! It’s best enjoyed immediately while it’s perfectly chilled.
