Sujeonggwa (Korean Cinnamon Punch)

Step 1

Put the ginger into a large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins. At the same time, put the cinnamon sticks into a separate large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.

Step 2

After 40 mins, get ready another large saucepan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).

Step 3

Add the sugar into the saucepan (from step and boil it for 10 to 20 mins further on high heat (or until the sugar dissolves completely).

Step 4

Cool down the punch for a couple of hours before you serve. (or you can express cool it in a sink by putting the plug in and filling it with cold water and lots of ice cubes and let the saucepan sit in it for a half an hour or so.)

Step 5

When you think it’s cool enough, you can serve it and enjoy! (I garnished mine with pine nuts and dried Chinese dates. Unfortunately, I couldn’t find ANY dried persimmon here. If you are able to add the dried persimmon put them into the drink at least 1 hour before you drink it, so it softens and releases the fruity flavour into the drink.)