Sujeonggwa (Korean Cinnamon Punch)

Method7 steps · about 1 hr 5 min

1. 1

   Step 1: Put the peeled sliced ginger (100 g) in one large saucepan with 11 cups of the punch water. Put the rinsed cinnamon sticks (70 g) in a separate large saucepan with the other 11 cups. Cover both pots and boil over medium heat for 40 minutes at the same time.

   Boil both covered extraction pots simultaneously · 40 minUses 100 g fresh ginger, peeled and thinly sliced · 11 cups punch water for ginger · 70 g cinnamon sticks, rinsed · 11 cups punch water for cinnamon

2. 2

   Step 2: Strain both prepared ginger and cinnamon liquids through a sieve into a clean saucepan large enough to hold the combined batch. Discard the spent ginger and cinnamon sticks.

   Uses Boiled ginger extraction · Boiled cinnamon extraction

3. 3

   Step 3: Add all 2½ cups sugar to the combined strained punch. Boil over high heat for about 10–20 minutes, until the sugar has dissolved completely.

   Boil until the sugar dissolves · 20 minUses Combined strained ginger-cinnamon punch · 2½ cups raw or brown sugar

4. 4

   Step 4: Let the sweetened punch cool for a couple of hours. To cool it faster, sit the saucepan in a bath of cold water and plenty of ice around the outside for about half an hour, keeping bath water out of the drink. Refrigerate until cold if serving chilled.

   Uses Sweetened hot cinnamon punch · Cold water around the saucepan for an optional cooling bath; do not add to the punch · Ice cubes in the optional cooling bath around the saucepan; do not add to the punch

5. 5

   Step 5: If using dried persimmon, add it to the cooled punch at least 1 hour before serving so it softens and releases its fruity flavor. Keep the punch refrigerated while the fruit softens. Skip this step if omitting persimmon.

   Soften optional dried persimmon for at least 1 hour · 60 minUses Cooled cinnamon punch for optional fruit · Dried persimmon, optional

6. 6

   Step 6: For the optional icy serving shown in the photo, take about 6 cups of the cooled punch, using the fruit-softened batch if you added persimmon. Freeze this portion for 4–5 hours until lightly icy. If it freezes firmer, break up the ice gently with a fork. Keep the rest of the punch refrigerated. Skip this stage for ordinary chilled punch.

   Lightly freeze the optional 6-cup portion · 300 minUses About 6 cups cooled punch if not using persimmon · About 6 cups fruit-softened punch instead, only if prepared

7. 7

   Step 7: Serve the chilled punch in about 20 portions, using the persimmon-softened batch if prepared and adding any optional icy punch portion. Garnish with pine nuts and dried jujube if desired. The full batch yields about 5.25 liters, depending on evaporation; keep remaining punch refrigerated for a couple of days.

   Uses Chilled remaining punch, if not using persimmon · Fruit-softened remaining punch, only if prepared · Prepared icy punch portion, only if made · Pine nuts, optional garnish · Dried jujube, optional garnish