Sujeonggwa (Ginger Cinnamon Punch)
User Reviews
5
Sujeonggwa (Ginger Cinnamon Punch)
Description
Sujeonggwa (Ginger Cinnamon Punch) stands out by using fresh ginger and cinnamon sticks steeped separately to produce a balanced, clean infusion. After simmering each spice in water for 20 minutes and straining, the two brews are combined with sugar and briefly simmered again. Chilling the punch enhances its refreshingly cool character despite its warm spices. The addition of soaked dried persimmons softens the fruit without disintegration when the stems are left intact, and pine nuts add a light crunch when garnished on top. This preparation method ensures the punch carries gentle sweetness and spice without muddled flavors.
The punch is served cold, often as a refreshing treat or a palate cleanser. Its gentle spice and sweetness profile suit sipping any time of day. The recipe allows for freezing the punch partially to serve as a slushy, a variation that provides a different texture and cooling effect.
The key preparation detail is simmering ginger and cinnamon separately to avoid flavor cancellation, which ensures a more distinct and robust taste from each ingredient. Soaking dried persimmons in the punch softens their texture but should be timed carefully to prevent disintegration. Pine nuts charred as a garnish provide a slight contrast in texture and flavor.
Ingredients
- 10 cups water
- 40 g ginger 1.5 oz, fresh
- 20 g cinnamon stick about 2-3 sticks
- 1/2 cup sugar
Garnish (optional)
- 1/2 Tbsp pine nuts
- dried persimmons (Gotgam 곶감)
Instructions
- Peel fresh ginger and slice thin.
- Rinse cinnamon sticks in water.
- Prepare 2 pots or kettle that can hold 5 cups or more.
- Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.
- Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.
- Strain ginger water and cinnamon water to filter any debris.
- In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.
- Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.
- If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.
- Serve cold. Garnish with few pine nuts on top.
Notes
- Simmer ginger and cinnamon separately to maintain distinct flavors and prevent bitterness.
- Soak dried persimmons in the punch for at least 2 hours before serving to soften them without breaking apart.
- Freeze the punch for 3-4 hours and break up ice chunks for a slushy variation.
- Garnish with pine nuts to add subtle nutty texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 12g | 4% |
| Sodium | 13mg | 1% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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