Omija-hwachae
 | |
| Type | Hwachae |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Serving temperature | 4–10 °C (39–50 °F) |
| Main ingredients | Magnolia berries |
| 17.5 kcal (73 kJ)[1] | |
 Cookbook: Omija-hwachae  Media: Omija-hwachae | |
| Korean name | |
| Hangul | 오미자화채 |
|---|---|
| Hanja | 五味子花菜 |
| Revised Romanization | omija-hwachae |
| McCune–Reischauer | omija-hwach'ae |
| IPA | [o.mi.dʑa.ɦwa.tɕʰɛ] |
Omija-hwachae (오미자화채; 五味子花菜) or magnolia berry punch is a sweet and tangy hwachae (punch) made with magnolia berries—omija in Korean.[2] The reddish-pink punch is typically served during hot summer days.[3]
Preparation
The base is made by infusing dried magnolia berries in water until the color develops, sieving the liquid through a fine cloth, then sweetening with honey, sugar, or syrup.[2] It is served with decorative slices of pear and pine nuts floating at the top.[2]
See also
- Omija-cha – magnolia berry tea
References
- ↑ "Omija-hwachae" 오미자화채. Korean Food Foundation (in Korean). Retrieved 29 June 2017.
- 1 2 3 Yoon, Sook-ja (Summer 2005). "Hwachae: Refreshing Beverages to Beat the Summer Heat" (PDF). Koreana (19). pp. 76–79. Retrieved 29 June 2017.
- ↑ Kim, Dakota (4 August 2015). "5 Cooling Korean Punches to Soothe Your Heat Stroke". Paste. Retrieved 28 June 2017.
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