Apple Sujeonggwa Korean Cinnamon Ginger Punch Recipes

APPLE SUJEONGGWA (KOREAN CINNAMON-GINGER PUNCH) RECIPE

Apple Sujeonggwa (Korean Cinnamon-Ginger Punch) Recipe image

A traditional Korean ginger-cinnamon digestif gets an apple spin.

Provided by Sunny Lee

Yield 6

Number Of Ingredients 8

Ingredients

5 cinnamon sticks
6 cups (1.4L) water
7 ounces dark brown sugar (about 1 cup, packed; 200g)
8 whole cloves
2 star anise pods
6 ounces fresh ginger (about three 3-inch pieces; 170g), peeled and thinly sliced
3 ounces dried apple chips (about 1 1/2 cups; 85g)
3 tablespoons (30g) pine nuts

Steps:

Strain punch through a fine-mesh strainer, gently pressing on solids to extract as much liquid as possible; discard solids. If serving right away, return punch to saucepan and reheat over low heat until warmed through. Divide punch between individual mugs, sprinkle with pine nuts, and serve. If making tea in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 3 days; reheat over low heat before serving.

Nutrition Facts : Calories 168 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 21 mg, Sugar 34 g, Fat 3 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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