SUJEONGGWA (KOREAN CINNAMON GINGER PUNCH) IN THE WINTER WITH SOME DRIED PERSIMMON IS SIMPLY A FABULOUS DESSERT DRINK THAT WILL ALSO KEEP THE COLD AWAY!

Sujeonggwa (Ginger Cinnamon Punch)

water

g fresh ginger ((1.5 oz))

cinnamon sticks ((about 2-3 sticks))

sugar

Tbsp pine nuts

persimmons ((Gotgam 곶감))

Peel fresh ginger and slice thin.

Rinse cinnamon sticks in water.

Prepare 2 pots or kettle that can hold 5 cups or more.

Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.

Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.

Strain ginger water and cinnamon water to filter any debris.

In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.

Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.

If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.

Serve cold. Garnish with few pine nuts on top.

How to make Makgeolli (Korean Rice Wine) Ice Cream without an Ice Cream Machine. Creamy, slightly sweet with a perfectly velvety texture.

Makgeolli Ice Cream - No Ice Cream Machine Needed

230 ml makgeolli

g sugar

150 ml whole milk

heavy whipping cream ((or whipping cream))

Tbsp corn starch

(Trader

lemon juice

walnuts

Make Makgeolli syrup by mixing 100 ml makgeolli + 100 g sugar in a small pot.

Bring to boil and then simmer on low heat until reduced by one half.

Mix corn starch and 50 ml milk. Set aside.

In another small pot, add 130 ml of makgeolli. Bring to boil, simmer on low heat until reduced by one half. Transfer to a bowl and it cool. Should make about 65 ml.

Once syrup and reduced makgeolli are cooled, in a pot,  add 100 ml milk, makgeolli syrup (50 ml) from 1, reduced makgeolli from 3 (65ml).

Use a whisk to stir gently and mix everything together. Bring to boil. Reduce to simmer.

While simmering, stir cornstarch + milk mixture once again, then add the cornstarch + milk mixture to pot. Continue to whisk until things thicken. Turn off heat. When finished, consistency should be runny. If it seems to be too thick for some reason, add a little extra makgeolli and simmer another 30 seconds or so.

Add salt to 5, mix and let it cool.

When the ice cream base has cooled, whip the heaving cream until you get a soft peak.

Add ice cream base and lemon juice to whipped cream. Carefully mix everything together by folding everything until well mixed. Optionally add chopped nuts in this step to make a nutty ice cream.

Transfer ice cream mix to a container (something that has straight edges on the side, not a curved bowl) that is at least 5 x 5 inches or wider.&nbsp;

Cover and freeze.

After 5-6 hours, check to see if it has started to harden on top and then use a fork to scrape the top and fluff things up. Repeat 2-3 times. This way, ice cream feels more like a sorbet than a heavy ice cream.

Summer time means quick cold treats for the kids by the pool. We are loving this fresh simple idea that is colourful and relatively low in sugar.

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