Recipe courtesy of Hyungshin Song

Persimmon Punch (Soo Jeung Ga)

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  • Total: 8 hr 45 min
  • Prep: 15 min
  • Cook: 8 hr 30 min
  • Yield: about 2 quarts
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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


  1. 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.