Cinnamon Punch

Also known as sujeonggwa 수정과 this Cinnamon Punch is a traditional cold beverage of Korea served with pieces of dried persimmon and pine nuts.

Serves 8-10

Ingredients

4 dried persimmons (7 oz, 200g)
1 cup brown sugar (7 oz, 200g)
1 tablespoon pine nuts

Ginger
Fresh Ginger 2 oz (60g)
6 cups water (1.5L)

Cinnamon
Cinnamon sticks 1½ oz (45g)
6 cups water (1.5L)

Method

Peel the ginger and slice thinly
Break the cinnamon sticks into small pieces and rinse in water
Remove the stems of dried persimmons and make them into round shapes by hands
Remove the pine nut tips and wipe with a paper towel
In a large saucepan, put ginger slices and water and bring to a boil over high heat. When it begins to boil, reduce the heat to low and simmer for 30 minutes. Strain it through a colander lined with cheesecloth. Reserve the liquid.
In another large saucepan, put cinnamon sticks and water and bring to a boil over high heat. When it begins to boil, reduce the heat to low and simmer for 40 minutes. Strain it through a colander, lined with a cheesecloth. Reserve the liquid.
In a large pot, combine the reserved ginger and cinnamon-boiled water and add brown sugar. Bring back to a boil over low heat for 10 minutes. Remove the pot from the heat and let it cool.
Place the dried persimmons in a punch bowl and pour the chilled punch. Serve with a few pine nuts floating on top.

It is preferable to use half-dried persimmons. To make the dried persimmons softer, soak them in advance. Although sujeonggwa is often served chilled, it may be served hot.

 

This recipe is from Food of Korea 200 Recipes published by the Korean Food Foundation

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