Ingredients
10 cup water
40 g fresh ginger, (1.5 oz)
20 g cinnamon sticks, (about 2-3 sticks)
1⁄2 cup sugar
1⁄2 tbsp pine nuts
dried persimmons, (Gotgam 곶감)
Preparation
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.
