Sujeonggwa (Ginger Cinnamon Punch)

Step 1

Peel fresh ginger and slice thin.

Step 2

Rinse cinnamon sticks in water.

Step 3

Prepare 2 pots or kettle that can hold 5 cups or more.

Step 4

Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.

Step 5

Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.

Step 6

Strain ginger water and cinnamon water to filter any debris.

Step 7

In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.

Step 8

Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.

Step 9

If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.

Step 10

Serve cold. Garnish with few pine nuts on top.