Name: SujeongGwa (Korean Cinnamon and Ginger Punch) recipe by Aarti Sharma at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 5
Ingredients: Cinnamon Sticks – 5 (washed); Water – 10 Cups; Ginger – 3 thumb sized pieces (thinly sliced); Dried Persimmons -3 (optional); Brown Sugar – about 1 cup (you can add or less as per your taste); Pine Nuts – to garnish

ABOUT SujeongGwa (Korean Cinnamon and Ginger Punch) RECIPE

SujeongGwa is a Korean traditional beverage made with mainly cinnamon, ginger and sugar. Koreans usually drink this beverage as a dessert. It tastes good both hot or cold, but I prefer it cold with ice cubes. Traditionally dried persimmon is served with this punch, which makes for a very elegant dessert to serve the guests. I did not find the dried persimmon where I currently live. If you do have dried persimmon, make sure you soak it in the punch for at least 1 hour to soften the texture.

Ingredients Serving: 5

Cinnamon Sticks – 5 (washed)
Water – 10 Cups
Ginger – 3 thumb sized pieces (thinly sliced)
Dried Persimmons -3 (optional)
Brown Sugar – about 1 cup (you can add or less as per your taste)
Pine Nuts – to garnish

Instructions

In a pan add 5 cups of water and cinnamon sticks. In another pan add 5 cups of water and ginger pieces.
Now boil them separately.
Once they start to boil, reduce the temperature to medium-low, and boil for about 30 minutes. Keep them covered.
Now strain both cinnamon and ginger water in another pan. Add sugar and stir it until all the sugar dissolves. Adjust the amount of sugar for your preference.
Chill and serve cold with sprinkle of pine nuts and dried persimmon.

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