Dessert Punch with Persimmon, Cinnamon, and Ginger
Serves: 4 – 5
Sujeong-gwa (수정과) is a Korean punch originating from the Joseon Dynasty (1765) and is often served during Korean festivals and holidays. Historically it was served at the end of fall when persimmons were in season until the beginning of Spring. Besides being delicious, it contains cinnamon and ginger which are known to have anti-bacterial properties which can help boost the immune system. The ginger is also of assistance when digesting food, which is why it is a good drink to have after eating Korean BBQ. Furthermore, the dried persimmon is filled with iron and Vitamin C. As such, this popular dessert drink is highly-regarded. Whilst generally served cold, it can also be served warm.
If you don’t feel like making it yourself, it can be found at many traditional tea houses.
- 4 or 5 dried persimmons
- 5 cinnamon sticks
- ½ cup of ginger, sliced
- 1 cup of white or brown sugar (or honey)
- Pine nuts
- 7½ to 8 cups of water
- Wash the fresh ginger. Slice thinly.
- Prepare pots or a kettle can hold the volume of water.
- Rinse the cinnamon sticks and add them together with the ginger into the pot.
- Add all of the water and boil for 20 minutes on a high heat.
- Lower the heat to medium and boil for an additional 25 minutes. If it it overflows, remove the lid.
- Add the sugar. Stir and allow to cool.
- Pull the stem off the dried persimmons and wash.
- Drain the water from the cinnamon sticks and sliced ginger in a sieve.
- Pour the liquid into a glass container and add the persimmons.
- Put the lid on the container and put it in the refrigerator for at least 12 hours.
- It is best served cold or with ice cubes.
- Decorate with persimmon and sprinkle pine nuts on top.
If you like your Sujeong-gwa (수정과) spicier and sweeter then reduce the amount of water you add.
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Featured image source: © 2019/09/29, http://www.10000recipe.com/recipe/6864370