Wednesday, February 1, 2012

Su Jung Gwa 수정과

A Korean style fruit punch make with cinnamon, ginger & persimmon. First time try this beverage and is very refreshing when have it chilled!!

Cinnamon & Persimmon I soak the sliced persimmon in the tea overnight, it becomes thicker compared to when is freshly brewed. As cinnamon, ginger and persimmon is 'heaty' food, try not to consume this beverage when you are having sore throat or headaches as it may aggravate these conditions :D

Recipe adapted from Good Food Magazine
  • 25gm cinnamon sticks, washed
  • 25gm ginger, skinned and thinly sliced
  • 50gm brown sugar
  • 3 tbsp honey
  • 2 dried persimmons, washed and sliced into strips
  • toasted pine nuts
  1. Fill a pot with 750ml water and add cinnamon sticks, bring to boil . Lower heat and simmer for 20mins. Strain and set aside.
  2. With the same pot, fill another 8o0ml water and add ginger, bring to boil. Lower heat and simmer for 20mins. Strain liquid.
  3. Combine cinnamon and ginger liquids. Add in sugar & honey, bring to boil. Lower heat and stir till sugar dissolves. Set aside can cool down slightly.
  4. Place sliced persimmons into cooled tea and chill overnight. Garnish with pine nuts when serve.


hanushi said...

This sound interesting. Is it served chilled?

Where can we get dried permissions in sg?

Peng said...

Hanushi...can serve warm also but chilled nicer ^-*, can buy persimmons in chinese medical shop or chinese provision shop :D

hanushi said...

Thank you, peng!

Happy cny to u!

AikoVenus said...

Mm, I love this tea - it feels so warming even when its cool. ^^ Oh - also, I nominated you for the "Liebster Award" on my blog to show that you're one of my favorites, Peng. I hope that you like it!

Peng said...

Thanks AikoVenus!! :D

Dumpling Love said...

Oh this sounds like it'll be great to drink in winter. It's so hot here, I should steer clear of too much ginger! haha

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