Sujeonggwa: Spice Up Your Holiday with Persimmon Punch
This holiday, spice up your punch bowl with a traditional Korean favorite that combines persimmons, ginger and cinnamon for a sweet and spicy treat: Sujeonggwa
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Cooking tools:
- Pot
- Stove
- Slotted spoon
- Fine-mesh sieve
- Mixing bowl
- Pitcher
- Refrigerator
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
Ingredients
- 8 cups of water
- 1/2 cup of fresh organic ginger, peeled and sliced thin
- 8 cinnamon sticks, rinsed in water
- 1 cup of sugar
- 4 organic persimmons (dried or fresh) with the stems removed
- About 15 pine nuts for garnish
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