Sujeonggwa is a fruit tea (flavored by persimmons and jujubes) that Koreans drink for dessert. It’s considered something of a fancy occasion drink in Korea, perhaps because it needs to be simmered for an hour. So while I won’t be making it for regular family meals, I will take the time to brew it for special events. The cinnamon sticks make it a particularly nice accompaniment to winter holiday meals.
Sujeonggwa (Persimmon Tea) — 수정과
- 2 4-inch cinnamon sticks
- 1½-inch fresh ginger root
- 4 black peppercorns
- 4 jujubes (dried red dates)*
- 6 c. water
- 3 Tbsp. sugar or more to taste
- 12 pine nuts (optional)
- 4 dried persimmons**
*You can buy jujubes at Asian grocery stores or on Amazon.com for $14 for 1 lb.
- Soak persimmons in water for 30 minutes, then drain.
- Peel and thinly slice ginger root.
- Put cinnamon sticks, ginger, peppercorns, jujubes and water into a large saucepan and bring to a boil.
- Cover, lower heat and simmer for 1 hour.
- Add sugar to taste and stir until dissolved.
- Pour the mixture through a sieve into a bowl and add the persimmons.
- Allow mixture to cool, then refrigerate until chilled.
- When serving, divide the liquid between 4 bowls or glasses and add some pine nuts (if using) for garnish.
[From Foods of Korea]