 |
|
|
Persimmon Punch (Soo Jeung Ga)
|
|
|
|
| |
2 quarts water
1/2 cup fresh ginger, sliced thin
3 cinnamon sticks
1 1/2 cups sugar
1 cup dried persimmons, sliced
1/2 cup pine nutsIn a pot, combine the water, ginger, and cinnamon and let simmer for 1/2 hour. Remove from heat and strain the liquid. Stir in the sugar and persimmons. Cool and let sit in the refrigerator overnight. Serve well chilled with a teaspoon of pine nuts floating in each cup.
Other Recipes from this Episode
| |
|
|
|
|
|
|
|
|
|
