Step 1

Peel the ginger and cut into thin strips. Place the ginger and cinnamon sticks in a pot with the water and bring to a boil.

Step 2

Once boiling, cover and reduce the heat to a simmer. Continue to simmer for around 40 minutes. The cooking liquid will become a deep red-orange color.

Step 3

Strain the ginger and cinnamon from the tea and add the sugar. Stir it in so that it fully dissolves. Add the dried persimmon, allow to cool to just slightly warm before refrigerating overnight.

Step 4

Serve cold, ideally in small bowls, with some of the soaked persimmon in each bowl (either leave one whole or, cut up which is easier to eat). Top with a couple pine nuts.