Sikhye Drink Recipe (Korean Rice Punch Sparkling Mocktail)
Sikhye is a traditional Korean sweet rice punch -- lightly sweet with soft rice grains floating in the liquid. This recipe uses canned sikhye as the base, adds a slice of fresh ginger, and tops with sparkling water to make it into a sparkling mocktail worth serving to guests.
Servings 2 glasses
Calories 65kcal
Cost $4
Equipment
- 1 Tall glass
- 1 Fine mesh strainer optional
Ingredients
For the Sikhye Sparkling Mocktail
- 1 can (240ml) sikhye (Korean rice punch) available at Korean grocery stores -- H Mart, 99 Ranch
- 4 oz cold sparkling water
- 2 slices fresh ginger thin rounds, peeled
- ice as needed
Instructions
Prepare the Sikhye
- Shake the sikhye can gently before opening -- the rice grains and liquid separate during storage. Open and pour into a measuring cup to check the contents. You should see small soft rice grains in a lightly cloudy, sweet liquid.
- If you prefer a clear drink, strain out the rice grains. For the traditional experience, leave them in -- they are edible and have a soft, pleasant texture.
Assemble
- Add ice to two tall glasses.
- Place a thin slice of fresh ginger in each glass. It adds a subtle warmth that balances the sweetness of the rice punch.
- Divide the sikhye evenly between the two glasses. Top each with 2 oz of cold sparkling water. Stir once gently and serve. The carbonation cuts the sweetness of the sikhye and lifts the drink into something genuinely refreshing.
Notes
Sikhye from a can is the most reliable approach -- traditional from-scratch sikhye requires hours of fermentation.
H Mart and most Korean grocery stores carry canned sikhye in the beverage aisle. The Haitai brand is widely available.
Leave the rice grains in for the authentic experience -- they settle at the bottom and are eaten with a spoon.
