Sujunggwa - Dried Persimmon Dessert Punch

[onyx]

Video Instructions

Ingredients:

4-5 dried persimmons
5-6 cinnamon sticks
ginger (half cup sliced)
1 cup of sugar
pine nuts
7 cups of water

Recipe:

1. Peel the skin off of the ginger, rinse it, and slice it to make half a cup.

2. Place the ½ cup of sliced ginger into a pot or kettle.

3. Rinse 5-6 cinnamon sticks and put them in with the ginger.

4. Add 7 to 7½ cups of water and boil for 20 minutes over high heat.

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

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

7. Remove the stems of the persimmons and rinse them off.

8. Remove the cinnamon sticks and sliced ginger from the tea using a colander.

9. Pour the tea into a glass jar or glass bowl and add the cleaned dried persimmons.

10. Cover the lid and keep it in the refrigerator for at least 12 hours. It will keep for a couple of days.

11. 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 for decoration.

Recipe taken from: Maangchi