Dessert punch with persimmon, cinnamon, and ginger

Sujeonggwa 수정과

Yield: 4 -5 servings

Ingredients

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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.

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101 Comments:

  1. ahw Los Angeles joined 10/16 & has 8 comments

    Thank you so much for this recipe. I first tasted sujeonggwa at a Korean restaurant years ago, and I loved it, but I never thought I would be able to make it. Now I make it every time I have a sore throat- it really works! Thanks a lot Maangchi!

  2. TaeguChadd New Jersey joined 2/11 & has 6 comments

    Yummy! This is DELICIOUS!! It was 85 degrees today and when I got home from, it was SO refreshing and tasty!!


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  3. rifftiff AZ joined 4/14 & has 2 comments

    I am so excited that I found this recipe! This was one of my favorite things in Korea (though my boyfriend doesn’t like it), but it was hard to bring any back because they don’t have tea bags of it! Now that I found a recipe, I’ll be able to make it. Thank you!

  4. flyushkifly Seattle joined 9/13 & has 2 comments

    Just made this – it’s steeping in the fridge. Can’t wait to drink it!

    I noticed the ginger slices still had plenty of flavor after straining. I don’t throw anything away that I’ve already paid for if it still tastes good. So I removed the cinnamon, weighed the ginger and put it back in the pot. Then added an equal amount of sugar, a splash of water, and brought to boil. Then simmered for 20 minutes stirring frequently. When the liquid was almost gone and the ginger was getting translucent, I spread it out with chopsticks on a cooling rack set over a piece of foil. Now I have candied, cinnamon-spiced ginger as well as a yummy drink. I consider this a total bonus!

  5. Elawson1990 Kalamazoo, MI joined 4/12 & has 1 comment

    I am doing this for my geography class. and have about 30 people to serve can i put the pinenuts to the side and give them some if they want them and cut the persimmons into bite size peices so at least everyone can try it.. Or will it ruin the purpose?

  6. pronjay UK joined 12/11 & has 1 comment

    Why do you remove part of the pine nut? thanks

  7. Bluesake New York joined 7/11 & has 1 comment

    Made this today. I couldn’t find any persimmons so I used apples and it came out great!

  8. loveisblind joined 11/10 & has 3 comments

    Hi, Maangchi! I love your site. I tried making this and I think I overbrewed the tea. It has that feeling when you boil tea for too long. I followed the instructions. I used a kettle with the lid and spout closed. Did you use a kettle that let out steam while boiling?

  9. Cheonyong Indonesia joined 4/11 & has 28 comments

    Mangchi, I really want to make this drink….
    But I cannot find dried persimmon here…
    all I got is fresh one…
    how shall I prepare the persimmon?
    thankss for the great recipe

  10. cice915 joined 5/10 & has 1 comment

    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 : )

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