Korean Cinnamon Ginger Punch Sujeonggwa Recipes
KOREAN CINNAMON GINGER PUNCH (SUJEONGGWA)
Sujeongggwa is a tradition Korean cinnamon ginger punch that is often served after a big meal. Simmering fresh ginger and cinnamon stick separately will yield the best tasting punch.
Provided by Holly Ford
Categories Drinks
Time 35m
Number Of Ingredients 6
Steps:
- In one pot, combine cinnamon sticks and 1.5 liter water. In another pot, combine ginger with the rest of 1.5 liter water. Cover the both pots with lids and simmer for 30 minutes.
- Strain the tea from the both pots into a fine cloth to catch impurities and to combine.
- Add the sugar and stir with a wooden spoon until all the sugar dissolves. Adjust the amount of sugar for your preference. Chill for at least 2 hours. Serve cold. If you wish, garnish with pine nuts and dried persimmon.
APPLE SUJEONGGWA (KOREAN CINNAMON-GINGER PUNCH) RECIPE
A traditional Korean ginger-cinnamon digestif gets an apple spin.
Provided by Sunny Lee
Categories Non-Alcoholic Tea Beverage
Yield 6
Number Of Ingredients 8
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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- After 40 mins, get ready another large saucepan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
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