Persimmon Punch("Sujong Gwa") - cooking recipe

Ingredients

10 dried persimmons
fresh ginger root (the equivalent weight of the persimmons)
6 c. water
1 c. sugar
1 Tbsp. pine nuts
powdered cinnamon

Preparation

Scrape the ginger and slice it thinly.
Add the water and simmer for 1 1/2 hours.
Remove the ginger and add the sugar to the liquid; boil for 5 minutes and cool.
Carefully remove the seeds from the persimmons and replace them with pine nuts.
Add the persimmons to the syrup and allow it to stand for 5 hours. Chill the punch and serve it in a bowl with pine nuts and cinnamon sprinkled on top.