Dessert punch with persimmon, cinnamon, and ginger (Sujeonggwa)

Updated at: Thu, 17 Aug 2023 05:13:48 GMT

Step 1

Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle.

Step 2

Rinse 5 cinnamon sticks and put them into the pot.

Step 3

Add 7½ to 8 cups of water and boil for 20 minutes over high heat.

Step 4

Lower the heat to medium and boil for another 25 minutes. If it boils over, take off the lid.

Step 5

Add 1 cup of sugar. Stir and cool it down.

Step 6

Remove the stem of the dried persimmons and wash thoroughly.

Step 7

Strain cinnamon sticks and sliced ginger in a colander.

Step 8

Pour it into a glass jar or glass bowl and add the persimmons.

Step 9

Put the lid on and keep it in the refrigerator for at least 12 hours. It will keep in the fridge for more than 1 week.

Step 10

Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in it with a few pine nuts sprinkled on top.

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