Recipe courtesy Hyungshin Song
Show: Cooking LiveEpisode: Solal: Korean New Year
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In 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.
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By petitebl_1565326
woodbury, NY
on December 04, 2011
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I make this at least once a year, but I'm not crazy about persimmons. So, I leave them out. This makes a great ginger cinnamon tea, that can be served hot or cold. I add sugar to taste (much less than the 1.5 cups the recipe calls for. Also, if you are planning to serve it hot, then the sugar (or sweetener can be added by the individual to his/her cup of tea.
By eunster_9339983
san francisco, CA
on February 02, 2008
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follow the recipe instructions carefully. i made the mistake of cooking the persimmons and sugar with the water, ginger, and cinnamon. the dried persimmons which were wonderful uncooked (you want to buy them from an asian market; they are available around new year's. don't buy the expensive trader joe's. turned astringent after boiled! i sadly had to throw them out! i also just used a 1c. sugar which was plenty.
By foodfashionfun_...
Los Angeles, CA
on October 14, 2007
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Different & refreshing!
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