Recipe: Sujeonggwa (Korean Persimmon Punch)

Step 1

Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks.

Step 2

Add sugar, stir to dissolve, and simmer for 10 minutes.

Step 3

Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.

Step 4

To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.