Yield: 4 -5 servings

Ingredients

Directions

  1. Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle.
  2. Rinse 5 cinnamon sticks and put them into the pot.
  3. Add 7½ to 8 cups of water and boil for 20 minutes over high heat.
  4. Lower the heat to medium and boil for another 25 minutes. If it boils over, take off the lid.
  5. Add 1 cup of sugar. Stir and cool it down.
  6. Remove the stem of the dried persimmons and wash thoroughly.
  7. Strain cinnamon sticks and sliced ginger in a colander.
  8. Pour it into a glass jar or glass bowl and add the persimmons.
  9. Put the lid on and keep it in the refrigerator for at least 12 hours. It will keep in the fridge for more than 1 week.
  10. 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.

Leave your rating:

So far this is rated 5/5 from 138 votes

Be the first to rate this.

102 Comments:

  1. Học pha chế CET 145 - 147 Xuân Hồng, Phường 12, Quận Tân Bình, TPHCM joined 2/20 & has 1 comment

    Can I add lotus seeds? Because I really like lotus seeds :)

More comments to read! Jump to page: 1 2 3

Leave a Reply

You must create a profile and be logged in to post a comment.