Sujeonggwa Cinnamon Ginger Punch

Ingredients

• 10 cups water
• 3 oz fresh ginger, thinly sliced
• 6 cinnamon sticks
• 1 cup packed brown sugar
• 4 dried persimmons
• 2 tbsp pine nuts

Method

1. Simmer the ginger in 5 cups water for 30 minutes, and in a separate pot simmer the cinnamon sticks in the other 5 cups for 30 minutes.
2. Strain both, combine the liquids and stir in the brown sugar until dissolved.
3. Cool, then chill for at least 3 hours.
4. About 1 hour before serving, snip the stems off the persimmons and drop them into the punch to soften.
5. Serve cold in small bowls with a softened persimmon slice and a few pine nuts floating on top.

Notes