Cinnamon Tea
Ingredients:
4-5 dried persimmons
5 cinnamon sticks
1/2 cup of ginger sliced
1 cup sugar
pine nuts
7.5-8 cups water
Directions:
Wash, peel, and slice 1/2 cup worth of ginger, put it into a pot or kettle. Rinse 5 cinnamon sticks and put them into the pot.
Add 7.5-8 cups or water and boil for 20 minutes. If it boils over, take off the lid. Add 1 cup of sugar. Sit and cool it down. Remove teh stem of the dried persimmons and wash thoroughly. Strain cinnamon sticks and sliced ginger in a colander. Pour it into a glass jar or glass bowl and add teh persimmons. Put the lid on and keep it in the refrigerator for at least 12 hours. It will keep in the fridge for more than 1 week. Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in ti with a few pine nuts on top.
(Suheonggwa)-Korean dessert
4-5 dried persimmons
5 cinnamon sticks
1/2 cup of ginger sliced
1 cup sugar
pine nuts
7.5-8 cups water
Directions:
Wash, peel, and slice 1/2 cup worth of ginger, put it into a pot or kettle. Rinse 5 cinnamon sticks and put them into the pot.
Add 7.5-8 cups or water and boil for 20 minutes. If it boils over, take off the lid. Add 1 cup of sugar. Sit and cool it down. Remove teh stem of the dried persimmons and wash thoroughly. Strain cinnamon sticks and sliced ginger in a colander. Pour it into a glass jar or glass bowl and add teh persimmons. Put the lid on and keep it in the refrigerator for at least 12 hours. It will keep in the fridge for more than 1 week. Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in ti with a few pine nuts on top.
(Suheonggwa)-Korean dessert
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