Soo jeong gwa, Sugunggwa (Korean Persimmon Punch)



• 10 dried persimmons

• 1/3 pound ginger

• 3 - 5 cinnamon sticks

• 13 cups water

• 2 cups sugar

• 2 tablespoons pine nuts



Rinse and remove seeds from dried persimmons; insert pine nuts into persimmons. Peel ginger and slice. Simmer ginger and cinnamon sticks with water until fragrant; add sugar and bring to boil. Place dried persimmons in a large bowl, and pour thickened sugar syrup on top. Let sit until persimmons are softened. Serve in individual bowls and sprinkle with pine nuts.
 
#blink# Wow. That was fast. And for some reason it had never occurred to me to search for a recipe. It even sounds pretty easy (despite being a significantly fancier presentation than an aluminium can). Thanks.

I hadn't noticed persimmons on the ingredients list on the can before. (Sure enough, they're there.)

Hmm. Do you know how to make the purple corn cider that I've only ever seen in a couple of tiny Hispanic grocery stores in Silver Spring, too?
 
Unfortunately, the only thing I was able to find on that was that it's Peruvian in origin. I was a rebel and took German instead of a Romance language, so I could be paging right by it and not recognizing a native name for it. :-/
 
oooh, i lived in korea for a while and loved this drink at restaurants!! didnt know i could make it at home.
 
It helped having the native name for it. There's a Middle Eastern drink I had once that involved yogurt, rosewater, and cherry something that I haven't been able to find since. :(

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