Cool fall evenings often call for rich, hearty foods that comfort and warm you. Unfortunately, I often overindulge when eating these foods and in such cases, a digestif is a perfect way to finish the meal. What follows is a recipe for a drink made from ginger, cinnamon, and persimmons based on the Korean sujeonggwa which I have seen translated as persimmon tea or persimmon punch. Sugeonggwa is served as a dessert or digestif at special occasions. Ginger's ability to settle the stomach and relieve nausea are well documented, and the cinnamon beautifully highlights the echo of warm spice aroma in dried persimmons.
Recipe:
about a 2 inch knob of fresh ginger, peeled and sliced
4 cinnamon sticks
4 cups water
2-3
dried persimmons (aka hoshigaki)
Simmer the ginger and cinnamon in water for about 1 hour, replenishing water as necessary to maintain about 4 cups (evaporation caused about 1-2 cups of my water to evaporate while it was simmering)
Ingredients
Sliced Ginger
Chopped Persimmon
Persimmon Punch
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