Hwachae

Halve and cut the Seedless Watermelon into bite-size cubes or use a melon baller to scoop out rounds; reserve any extra juice released while cutting in a bowl.

Make a simple syrup by combining 1/2 cup Water and 1/4 to 1/3 cup Granulated Sugar in a small saucepan, warming gently and stirring until the sugar fully dissolves; remove from heat and let the syrup cool to room temperature (taste and adjust sweetness as needed).

If you reserved watermelon juice, stir it into the cooled syrup; if you prefer a lighter punch, add a little more Water to dilute to taste.

Place the watermelon pieces in a large chilled bowl or pitcher and pour the cooled syrup mixture over them, tossing gently so the fruit is evenly coated; refrigerate for at least 30 minutes to let the flavors meld.

Just before serving, add a generous handful of Ice Cubes to the bowl or to individual serving cups to keep the punch icy-cold.

Scatter a tablespoon or two of Pine Nuts over the top for a delicate nutty crunch and serve immediately.

Optional: garnish with mint leaves or a few thinly sliced citrus rounds for extra aroma and color, and adjust sweetness with additional Granulated Sugar dissolved in a little warm Water if needed.