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Sujunggwa or Persimmon punch

INGREDIENTS

Image of a persimmon

10 dried persimmons
1/3 Ib ginger
1/4 oz stick cinnamon
13 cups water
2 cups sugar
2 tbs pine nus

The most widely cultivated species is Kaki Persimmon or Kaki (Diospyros kaki), grown for its fruit. The American persimmon (Diospyros virginiana) is native to eastern North America. It is colloquially known as a "pawdad". Link

To prepare:

Remove the seeds from the dried persimmons
Replace them with four or five pine nuts
Wash and scrape ginger, then slice thinly
Simmer ginger and stick cinnamon with the water until fragrant
Add sugar and briefly boil again
Pour syrup over dried persimmons in a large bowl
When the persimmons are soft, serve them by adding the syrupy liquid
Sprinkle whole pine nuts on the top of each serving

This punch is best serve when chilled.

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