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Persimmon Punch - {Soo Jeung Kwa}



1 ga cold water
1/4 lb fresh ginger,rinsed, and
sliced thin with,Skin On
2 oz cinnamon sticks - (8 to 10)
2 c sugar,or to taste
6 semi-dried whole persimmons
- cut 1" triangles


Bring the water to a boil with the ginger and cinnamon sticks. Cook over moderate heat for 1/2 hour. Strain the liquid and discard the ginger but leave the cinnamon in the punch.
Add the sugar while the liquid is still hot, to dissolve it. Add the persimmons to the lukewarm liquid and cool. The color of the punch becomes an old rose shade. Refrigerate the punch and serve cold. Serve whenever wanted with any Asian food.
This recipe yields 1 gallon.













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