Persimmon Punch (Soo Jeung Ga)

Total Time:
8 hr 45 min
Prep:
15 min
Cook:
8 hr 30 min

Yield:
about 2 quarts

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
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.


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