Non Alcoholic Korean Strawberry Punch

Total Time
4hrs 10mins
Prep 4 hrs
Cook 10 mins

Desserts are not common in Korea but they do enjoy some fresh fruit or a fresh fruit punch like this one. Very nice end to a Korean dinner or any other dinner This recipe was originally from "Eating Right" magazine 1993

Ingredients Nutrition


  1. Boil the water and sugar together, stir until the sugar is dissolved, boil ten minutes and let it completely cool (about 1 1/2 hrs) Place strawberries& ginger in a large bowl and pour in the sugar syrup.
  2. Cover and put in the fridge for about 2 hours to chill.
  3. Remove ginger and pour into glasses or punch cups garnish with a few pine nuts on top and serve.
Most Helpful

This was a delightful way to end my dinner last night :-) I didnt use the pine nuts as I didnt have any, but I dont think that that would make a huge difference!! Thank you for a nice, light way to end a perfect meal!

love4culinary April 15, 2003

Bergy, this is so wonderful! A very nice, very light way to end a meal. This prep does something to the strawberries that is hard to describe. It makes them lighter somehow. I cooled the syrup more quickly by placing it in an ice bath. It is not 'punch' in the sense that many of us think of punch, but I won't (and didn't) let that stand in my way. ;) I also didn't use pine nuts. Though I love pine nuts, I just didn't want to use them in this. Thank you for another terrific recipe!!! :)

GinnyP October 29, 2003

This was a huge hit and very refreshing. I used only 1/2 cup sugar and it was still plenty sweet. I also skipped the pine nuts.

Picky Picky Eater June 12, 2012