Korean Sujeonggwa
Chilled Korean cinnamon-ginger punch with brown sugar, softened dried persimmon, and pine nuts.
Equipment
- Two medium saucepans with lids
- Fine-mesh strainer
- Large glass pitcher
- Eight small serving bowls
- Chef’s knife
Ingredients
Punch
- 10 cups water divided
- 4 whole cinnamon sticks about 3 inches each
- 8 oz fresh ginger scrubbed and thickly sliced
- 3/4 cup light brown sugar adjust to taste
Serving
- 8 whole dried persimmons stems removed
- 2 tbsp pine nuts
Instructions
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.
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.
Nutrition
Calories: 150kcalCarbohydrates: 39gProtein: 1gFat: 1gSodium: 12mgFiber: 3gSugar: 31g