Korean Sujeonggwa: Chilled Cinnamon Ginger Punch with Dried Persimmon for Fall Gatherings

Combine 4 cups of the water with the sliced ginger in a saucepan. Bring to a boil, then simmer for 20 minutes. Strain and set the ginger liquid aside.

Serves 6

Ingredients

• 8 cups water
• 4-ounce piece fresh ginger, peeled and thinly sliced
• 6 cinnamon sticks
• 1/2 cup brown sugar
• 1/4 cup granulated sugar (adjust to taste)
• 6 dried persimmons (gotgam), stems removed
• 2 tablespoons pine nuts, for garnish
• Ice, for serving

Instructions

1. Combine 4 cups of the water with the sliced ginger in a saucepan. Bring to a boil, then simmer for 20 minutes. Strain and set the ginger liquid aside.
2. In a second saucepan, simmer the cinnamon sticks in the remaining 4 cups of water for 20 minutes. Strain.
3. Combine the two infusions in one pot, add both sugars, and bring to a simmer, stirring until dissolved. Taste and adjust the sweetness.
4. Cool the punch completely, then refrigerate until very cold, at least 4 hours or overnight.
5. About 1 hour before serving, add the dried persimmons to the chilled punch so they plump and soften without falling apart.
6. Pour into small glasses over ice, adding a persimmon to each glass, and float a few pine nuts on top.
7. The punch keeps in the refrigerator for up to a week; add persimmons only to the portion you are serving.
8. Sujeonggwa is a traditional Korean dessert punch served at Chuseok, the autumn harvest festival, and at New Year celebrations. The pairing of warming ginger and cinnamon with the honeyed sweetness of dried persimmons captures the flavours of the Korean fall harvest and is believed to aid digestion after a big holiday meal.

Nutrition (estimated, per serving)

• Calories: 150 kcal
• Protein: 1g
• Fat: 2g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 31g
• Sodium: 10mg