vegan
gluten freeWash the melon
Rinse the watermelon well under cool running water, rubbing the rind with your hands to remove any dirt. Dry it thoroughly with a clean towel so it will not slide around when you cut it.
Cut and scoop
Set the watermelon on a sturdy cutting board and cut it in half. Use a melon baller or a small spoon to scoop out about 3 cups of neat melon balls for serving; if you do not have one, just cut the flesh into small bite-size cubes instead. Scrape out the rest of the flesh, leaving behind the tough white rind, and roughly chop it so it is easy to blend. Keep the reserved melon balls or cubes chilled while you make the punch base.
Blend the punch
Transfer the chopped watermelon flesh to a jug blender. Add the cold water and the granulated sugar, then blend for 30–45 seconds, until the mixture looks smooth, evenly pink, and lightly frothy on top. Taste it and add a little more sugar if your melon is not very sweet, then blend again briefly to combine.
Assemble and garnish
Divide the reserved melon balls or cubes among 4 glasses or add them all to a large serving bowl. Pour the blended punch over the fruit, then add the ice cubes so the drink turns extra cold right away. Finish with the pine nuts scattered over the top, and serve immediately while the hwachae is icy and refreshing.
