Soojunggwa (Dried Persimmons In Cinnamon & Ginger Tea)

By pixen

A dessert that not only easy to cook but tastes delicious in cold winter but also a digestif, breath freshener and air-freshener?

Ingredients

• 3 pcs Dried Persimmons
• 1 pc Cinnamon stick/bark~about 6 cm-8 cm long
• 5 g Fresh Ginger~ slice into several pieces
• 750 ml Water
• 30 g Raw Cane Sugar
• Some pine nuts or more if you like.

Details

Servings 2
Adapted from pixieate.blogspot.com

Preparation

Step 1

1. In a pot, boil the water, cane sugar, cinnamon stick and ginger for 3-5 minutes. You will smell the combination of ginger and cinnamon filled up your kitchen... and whole house too!
2. Add the dried persimmons and let it boil for 1-2 minutes. Turn off the heat and let it steep for 1-2 hours.
3. Remove the persimmons and sliced into several pieces. Set aside.
4. In individual serving bowls, add few pieces of the sliced persimmon and top it up with the sweet liquid. Garnish with pine nuts.

This tea can be serve Cold during hot summer months or Hot in the winter.

Note: Dried persimmons has a thin layer of whitish coating when you buy from Asian stores. It's actually natural fructose from the fruit itself when dried. If you like you can give a quick wash before cooking. You can also use Rock Sugar or usual White granulated sugar, which ever you have as sweetener. Don't forget to adjust the sweetness. If you like sweeter, add extra sugar or add more water if it's too sweet. The quantity in this recipe is just nice for me. I always start with less sugar and slowly add in more to taste.