Sujeonggwa is a traditional Korean cinnamon-and-ginger punch served cold, often after a meal or during holidays with dried persimmon and pine nuts.
Cinnamon and ginger are infused separately so each stays clear and balanced, then the strained liquids are combined with brown sugar and chilled.
Keep the pot below a hard boil; a gentle covered simmer extracts flavor without making the drink cloudy.
Serving Suggestions
Serve very cold in small bowls with one softened dried persimmon piece and a few pine nuts in each portion.
Recipe Notes
The strained punch keeps for five days in the refrigerator. Add persimmons only during the final few hours so they soften without breaking apart.
Korean Sujeonggwa
Chilled Korean cinnamon-ginger punch with brown sugar, softened dried persimmon, and pine nuts.
Ingredients
Equipment
Method
Infuse:
- Combine 5 cups water and the cinnamon sticks in one saucepan. Combine the remaining 5 cups water and ginger in a second saucepan.
- Bring both just to a simmer, cover, and cook gently for 35 to 40 minutes.
Sweeten and Chill:
- Strain both infusions through a fine-mesh strainer into a large pitcher and discard the solids. Stir in the brown sugar while warm until dissolved.
- Cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours.
Serve:
- Add the dried persimmons to the chilled punch 2 to 4 hours before serving so they soften.
- Divide the punch among small bowls. Add one persimmon and a few pine nuts to each bowl and serve cold.
Nutrition
Notes
- Simmering cinnamon and ginger separately keeps their strengths easier to balance.
- For a less sweet drink, begin with 1/2 cup brown sugar and add more after tasting the warm infusion.
