Sujeonggwa (Korean Cinnamon And Ginger Punch)
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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. This punch is served in the korean restaurants after the BBQ.
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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
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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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