AI-generated imageOmija Punch with Pear and Mung-Bean Jelly, Eight Servings
A Korean chilled punch made from dried omija steeped in the fridge for 24 hours with pear, honey and mung-bean jelly.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Steep omija with 6 cups cold water in a clean jar in the refrigerator for 24 hours; this waiting time is excluded from active prep.
- 02
Strain out the berries, dissolve honey and keep the infusion chilled.
- 03
In a saucepan stir 240 ml water, mung-bean starch and salt for 4-5 minutes until translucent and bubbling.
- 04
Pour into a clean dish and let set fully for 2-3 hours before dicing; this setting time is separate.
- 05
Wash and dice pear; portion punch, pear, jelly and ice into cups, adding pine nuts optionally.
Helpful source links
Before you cook
Steep omija in a refrigerator, cook jelly fully and chill it. Whole pine nuts and large jelly cubes may choke young children. Refrigerate finished punch within two hours.
Allergens: 잣(선택 재료)
Image & source credits
AI-generated image.
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