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Watermelon Punch

A refreshing summer treat—great for a picnic, a backyard party, or just to cool off the family after a hot day.

Watermelon Punch

It’s best to use a watermelon that’s been chilled in the refrigerator, but you can also just add extra ice to keep it cool.


1 small seedless watermelon (about 10 pounds)

½ cup sugar

Juice of 1 lemon

Lots of ice cubes

Pine nuts for garnish (optional)


1. Cut the watermelon about 3 inches from the top and trim a little bit off the bottom to make it sit flat.

2. Have a large bowl ready and scoop out the insides with a melon baller or small spoon. Scrape out the remaining watermelon and reserve in a separate bowl.

3. Using a piece of cheesecloth, squeeze out the juice from the remaining watermelon into the bowl with the watermelon balls.

4. Add the sugar and lemon juice and stir until the sugar is dissolved. Add ice and let cool for a few minutes.

5. When you’re ready to serve, transfer the punch to the watermelon bowl, add more ice, and garnish with pine nuts if you wish.

Makes about 20 servings

Variations: If you want, you can add other fruits to the punch. Good options are cantaloupe, honeydew melon, strawberries, pineapple, mandarin oranges, lychee, or Asian pears.

Note: Traditional hwachae is made with sugar syrup, which can be made by mixing equal amounts of sugar and water and heating the mixture over low heat until the sugar is completely dissolved.

Let it cool completely before adding. Sugar syrup is great for iced tea, lemonade, or any number of chilled drinks.

Nutritional Information:  Calories: 80; Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrates: 21g; Dietary Fiber: 1g; Sugars: 20g; Protein: 1g.

image of book coverThis recipe is from Quick and Easy Korean Cooking by Cecilia Hae-Jin Lee. Copyright © 2009 by Cecilia Hae-Jin Lee. Published by Chronicle Books and reprinted here with permission.

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