Chilled Cinnamon and Ginger Punch with Dried Persimmon and Pine Nuts

What you need

• 35 g (1 1/4 oz) cinnamon sticks, about 6 sticks, cassia if available, rinsed
• 30 g (1 oz) fresh ginger, unpeeled, scrubbed and thinly sliced
• 1.5 l (6 cups) water, 750 ml for each pot
• 150 g (3/4 cup) dark brown sugar, muscovado or light brown sugar also work
• 4 dried persimmons, whole, soft ones sold as gotgam
• 2 tbsp pine nuts, stems removed if they have caps

Method

Restated from the original video

1. 1

   Put the cinnamon in one pot and the ginger in a second pot. Pour 750 ml (3 cups) of water into each.

2. 2

   Bring both to a boil, cover with lids and simmer on low heat for 30 min. Boiling the two apart keeps the ginger from muting the cinnamon.

3. 3

   Strain both liquids through a fine sieve into a large pot or heatproof bowl and discard the solids.

4. 4

   Add the sugar while the liquid is still hot and stir until completely dissolved. Taste, and add a little more sugar if you like it sweeter.

5. 5

   Drop in the persimmons and let the punch cool to room temperature.

6. 6

   Refrigerate until very cold and the persimmons are soft, at least 2 hours.

7. 7

   Ladle into small bowls, add half a persimmon to each and scatter over the pine nuts. Eat the persimmon with a spoon. Keeps in the refrigerator for up to 1 week.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.