Persimmon Punch (Soo Jeung Ga)

Name: Persimmon Punch (Soo Jeung Ga)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT8H30M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: about 2 quarts
Cuisine: asian
Ingredients: 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 nuts

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Total: 8 hr 45 min

Prep: 15 min
Cook: 8 hr 30 min

Yield: about 2 quarts

Total: 8 hr 45 min

Prep: 15 min
Cook: 8 hr 30 min

Yield: about 2 quarts

Ingredients

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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 nuts

Directions

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.