Korean Persimmon Punch

This persimmon punch is the perfect remedy for getting your energy back during this hot weather.  I also have taken this when I was suffering from my allergies (seems to have helped with clearing my throat and sinus; I’m sure having cinnamon and ginger in the punch really helped with the congestion).  For non-Asians, this may not look appetizing, but growing up in Japan, I loved eating ripe and dried persimmons, and as a Korean, I remember my mom making this persimmon punch. The best part –  it’s quite simple to make and it’s a treat.

Korean Persimmon Punch
Ingredients: serves about 10-15 so feel free to cut the ingredients down.

– 12 cups of water
– 1/2 pound cinnamon sticks, cracked into pieces
– 4-5 ounces gingerroot, sliced
– 1 cup brown sugar
– 1 dozen dried persimmons
– pinenuts

1. In a heavy pot combine cinnamon sticks and sliced gingers with water, and bring to a boil and cook for approx. 30 minutes
2. Lower the heat and simmer for 15 minutes
3. Take the cinnamon sticks and gingers out, mix brown sugar – allow to cool down
4. Once cooled down add the dried persimmons and and let the persimmons absorb the juice in the refrigerator.  
5. Sprinkle some pinenuts when serving.

Note: If you live near Korean markets, you can get the dried persimmons in the produce or refrigerated section.  You can also order online (they have good, but expensive Japanese dried persimmons online).  Unfortunately, in the past I have tried using the dried persimmons sold in Chinese markets, and they didn’t produce the same juicy end results as the Korean variety. 

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