Easy Korean Pomegranate-and-Pear Hwachae with Ready-Made Syrup (2 Glasses)

Wash hands, then rinse the outside of the pear and pomegranate under running water. Use clean knives, boards, and serving glasses.

Peel and core the pear, then dice 80 g into roughly 1 cm pieces. Remove the pomegranate's white membrane and measure 40 g of arils.

In a jug, combine 400 mL chilled drinking water and 75 mL pomegranate syrup. Stir for about 1 minute until evenly mixed.

Taste the mixture. If too sweet, add chilled water a little at a time; the sweetness and concentration of commercial syrups vary.

Divide 40 g pear and 20 g pomegranate arils into each of two glasses or small punch bowls. Pour half the diluted syrup into each.

Add 3 ice cubes to each glass if desired and serve immediately. If prepared ahead, cover and refrigerate at 4°C or below; do not leave at room temperature for 2 hours or longer.