Sujeonggwa-inspired Cinnamon Ginger Dessert Punch
Korean
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min–15 min
- Cook time
- 30 min–35 min
- Rest / chill / soak
- 3 hr–4 hr
- Total time
- 3 hr 40 min–4 hr 50 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Includes cooling, refrigeration and the final hour with persimmons.
Ingredients
- 4 cups Water
- 3 Cinnamon sticks
- 1 oz Fresh ginger, sliced
- ⅓ cup Brown sugar
- 2 Dried persimmons
- 1 tbsp Pine nuts
Instructions
- Simmer water, cinnamon and ginger, covered, for 30 minutes.
- Strain and dissolve sugar into the warm liquid. Let cool.
- Refrigerate until cold. Add sliced dried persimmons and chill another hour. Serve in small bowls with pine nuts.
Source: Pantry Formula — home-style recipe