Sujeonggwa- Korean Cinnamon Punch
Prep time: 10 min
Cook time: 40 min
Chill time: 2+ hrs
Makes about 10 cups
10 cups water
2 4-inch pieces of fresh ginger (40g)
2-3 cinnamon sticks (20g)
1/2 cup sugar (or light brown sugar)
1/2 tbsp pine nuts
Whole dried persimmons, optional for soaking and then serving
Peel and thinly slice the ginger. Rinse the cinnamon sticks in water.
Grab 1 large pot and 1 medium pot.
In pot one, add the sliced ginger with 5 cups of water. Bring to a boil and then simmer for 20 minutes.
In pot two, add the cinnamon sticks with 5 cups of water. Bring to a boil and simmer for 20 min.
Add a strainer over the top of a large bowl.
Strain the ginger water and the cinnamon water through it to get any debris out.
In the large pot, combine the cinnamon and ginger water with ½ cup sugar, and stir to combine. Bring to a boil and simmer for 2-3 min. Remove from the heat and let cool.
Chill in the refrigerator so you can serve it cold.
Traditionally, you can serve this with whole dried persimmon (with the stem still in). Do this by soaking it in the punch for 2 hours before serving so it is soft - don't soak for too long or it will disintegrate. Serve cold and garnish with a few pine nuts on top.
Tip: you can put it in the freezer for 3-4 hours and serve it slushy style.