🍓 Fruity. Fizzy. Floral. 🍉
This refreshing Korean fruit punch called hwachae (화채) gets a Northwest twist with the addition of seasonal salmonberries and a floral finish that stays true to its roots. Modern Hwachae recipes feature fruits like watermelon or berries, mixed with sweetened (often flavored) milk and lemon-lime soda.
In this version, I combine tangy Yakult, strawberry soda, a medley of berries, and just a hint of rose water for brightness and balance. I keep it light by opting for a low or sugar-free soda water. If you can find salmonberries (a soft, tart wild berry native to the Pacific Northwest), they’re a gorgeous and flavorful addition, but totally optional.
Whether you’re looking for something light and festive for a gathering or a cooling treat on a hot day, this easy, eye-catching punch is the answer.
Why You’ll Love This Recipe
🍓 Korean classic, summer ready: Hwachae is a beloved warm-weather treat that’s refreshing and nostalgic.
🍉 Naturally sweetened: The fruit does most of the work, no added sugar needed.
🌸 Floral finish: A touch of rose water brings elegance and keeps this punch rooted in tradition.
🧊 Make-ahead friendly: Prep the fruit in advance and combine before serving.
🍹 Customizable: Mix and match fruit or soda depending on what’s in season or what you love.
👯 Easily doubles: A great recipe for potlucks, parties, or family gatherings.
Ingredients
For the Hwachae:
- ½ personal watermelon, cubed or scooped with a melon baller
- 6 oz blueberries
- 6 oz raspberries
- 6 oz strawberries, quartered
- 6 oz blackberries
- 6 oz salmonberries, optional
- 5 bottles of light Yakult
- 2 cans of strawberry soda (I used Izze)
- 1 tbsp rose water
- Mint for garnish, optional
- Ice for serving, optional
Instructions
- Prep your fruit:
Wash and dry all berries. Cube or scoop the watermelon into bite-sized pieces. Hull and quarter strawberries. If using salmonberries, handle gently, they’re very delicate! - Mix the base:
In a large pitcher or punch bowl, stir together the Yakult, strawberry soda, and rose water. Taste and adjust as needed. - Assemble:
Add all fruit to the bowl. If serving right away, add ice and mint. If not, chill everything until it’s time. - Serve:
Ladle into bowls or cups, making sure each portion gets a colorful mix of fruit and punch.
Tips & Tricks
🌱 Salmonberries not in season? Use golden raspberries, more cape berries, or canned peaches for a similar pop of color.
🌸 Start slow with rose water: It’s potent! 1 tablespoon is enough for subtle floral notes.
🧊 Chill ingredients ahead: This keeps the fizz intact without needing extra ice.
🍶 Make it boozy: Add your favorite flavored soju or a splash of makgeolli for a grown-up twist that preserves the creamy undertones.
Variations
🍉 Lychee Summer Hwachae:
Another version I made this summer includes:
- ½ Personal watermelon, cubed
- 6 oz strawberries, quartered
- 1 20 oz can of lychees, quartered
- 5 bottles Light Yakult
- 2 cans lychee-flavored soda, I use Chi or Sanzo
- 1 tbsp Rose Water, optional
This version is less tangy and more tropical, and it pairs beautifully with a hot day and a shady porch!
Storage & Make Ahead
- Fruit: Can be prepped up to 1 day ahead and stored in separate containers in the fridge.
- Liquid base: Mix just before serving for max fizz and flavor.
- Leftovers: Best enjoyed the same day, but will keep for up to 1 day in the fridge.
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