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 nuts
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.