Yield: 4 -5 servings
Ingredients:
4-5 dried persimmons, 5-6 cinnamon sticks, ginger (half cup sliced), 1 cup of sugar, a few pine nuts, and 7 cups of water.
- Peel the ginger skin, wash it, and slice it to make half cup.
- Place the ½ cup of sliced ginger into a pot or kettle.
- Rinse 5-6 cinnamon sticks and put them into the pot.
- Add 7 to 7½ cups of water and boil for 20 minutes over high heat.
- Lower the heat to medium and boil it for another 25 minutes. If it boils over, take off the lid.
- Add 1 cup of sugar. Stir it and cool it down.
- Remove the stem of each persimmon and wash them.
- Remove the cinnamon sticks and sliced ginger from the tea using a colander.
- Pour it into a glass jar or glass bowl and add the cleaned dried persimmons.
- Cover the lid and keep it in the refrigerator for at least 12 hours. It will keep for a couple of days.
- Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in it with a few pine nuts sprinkled on top.
hi maangchi : ) i made this drink and everyone in my house loved it!!! theres another drink that they serve when i go eat korean bbq i dont know what its called but its kinda milky water with some really soft rice at the bottom can u do a demo on how to make that thanks : )
I think it’s shikhye.
http://www.maangchi.com/recipe/sikhye
Thank you!