Soo Jeung Kwa (Persimmon Punch)
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Soo Jeung Kwa (Persimmon Punch)
  Punch    Fruit    Korean  
Last updated 6/12/2012 1:23:32 AM. Recipe ID 56662. Report a problem with this recipe.
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      Title: Soo jeung kwa (persimmon punch)
 Categories: Fruit, Punch, Cold, Korean
      Yield: 1 Gallon
      1 ga ;water, cold
    1/4 lb Ginger, fresh; rinsed,
           -sliced thin with skin on
      2 oz Cinnamon sticks; 8-10
      2 c  Sugar; or to taste
      6    Whole semi-dried persimmons;
           -cut into 1" triangles
  1. 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.
  2. 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.  Makes 1 gallon.
  NOTE: The Korean persimmon (Diospyros kaki) used in the punch is the
  large, orange, egg-shaped type. It is eaten when fully ripe -- very
  soft, orange-colored and with a creamy texture. In Korea, the unripe
  persimmons are picked in the autumn when the fruits are becoming
  ripe. The fruits are peeled and strung together but spaced like the
  lights on a Christmas tree. The strings of fruit are then attached to
  the persimmon tree to dry. Cool nights and warm days accelerate the
  drying, but during the week that it takes to dry, certain microbes
  that are floating freely in the garden air attach themselves to the
  peeled persimmons. After several days, the persimmons wilt and each
  one is then pushed together by hand to flatten on the drying string.
  When a white mold appears the fruit is dry enough to be packaged and
  sold, to be used in the punch. This procedure is a good illustration
  of the Korean ingenuity used in preserving their seasonal fruits and
  vegetables. It may also explain why dried persimmons are so expensive
  and uncommon.

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Recipe ID 56662 (Apr 03, 2005)

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