Recipe: Sujeonggwa (Korean Persimmon Punch)
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Servings: 4
Author : Emily Han
Ingredients
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Instructions
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Step 1
Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks.
Step 2
Add sugar, stir to dissolve, and simmer for 10 minutes.
Step 3
Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.
Step 4
To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.