10 cup water
40 g fresh ginger, (1.5 oz)
20 g cinnamon sticks, (about 2-3 sticks)
1⁄2 cup sugar
Garnish (optional):
1⁄2 tbsp pine nuts
dried persimmons, (Gotgam 곶감)
Peel fresh ginger and slice thin.
Rinse cinnamon sticks in water.
Prepare 2 pots or kettle that can hold 5 cups or more.
Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.
Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.
Strain ginger water and cinnamon water to filter any debris.
In a large pot or kettle, combine ginger and cinnamon water. Add ½ cup sugar and stir.
Bring to boil and simmer for 2 to 3 minutes. Cool. Chill in refrigerator to serve cold.
If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time.
Serve cold. Garnish with few pine nuts on top.
Sugar: 240g
:
Calcium: 32mg
Calories: 1018kcal
Carbohydrates: 244g
Fat: 8g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 4g
Potassium: 102mg
Protein: 2g
Saturated Fat: 1g
Sodium: 15mg
Vitamin A: 9IU
Vitamin C: 1mg
