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Soo Jeung Kwa (Persimmon Punch

Soo Jeung Kwa (Persimmon Punch recipe image
This Soo Jeung Kwa is a traditional Korean beverage that balances the earthy sweetness of persimmons with the warm zing of fresh ginger and the aromatic depth of cinnamon. The result is a refreshing, non-alcoholic punch with a beautiful old-rose color and a smooth, complex flavor profile. It is particularly comforting on cooler days or as a palate-cleanser alongside rich Asian dishes. The combination of semi-dried persimmons and warm spices creates a drink that is both elegant and approachable, perfect for family gatherings or quiet evenings. The natural fruit sugars provide a gentle sweetness without being overpowering, allowing the subtle floral notes of the persimmon to shine through.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 0.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Soo Jeung Kwa is a traditional Korean beverage that balances the earthy sweetness of persimmons with the warm zing of fresh ginger and the aromatic depth of cinnamon. The result is a refreshing, non-alcoholic punch with a beautiful old-rose color and a smooth, complex flavor profile. It is particularly comforting on cooler days or as a palate-cleanser alongside rich Asian dishes. The combination of semi-dried persimmons and warm spices creates a drink that is both elegant and approachable, perfect for family gatherings or quiet evenings. The natural fruit sugars provide a gentle sweetness without being overpowering, allowing the subtle floral notes of the persimmon to shine through.
Ingredients
  • 1 gallon water, cold
  • 1/4 pound Ginger, fresh; rinsed, sliced thin with skin on
  • 8-10 oz Cinnamon sticks
  • 2 cups Sugar; or to taste
  • 6 Whole semi-dried persimmons; cut into 1" triangles
Directions
  1. 1
    Slice the fresh ginger thinly, leaving the skin on, and cut the semi-dried persimmons into 1-inch triangles.
  2. 2
    Bring 1 gallon of water to a boil in a large pot with the sliced ginger and cinnamon sticks.
  3. 3
    Reduce heat and simmer over moderate heat for 30 minutes to infuse the spices.
  4. 4
    Strain the liquid into a large container, discarding the ginger slices but retaining the cinnamon sticks.
  5. 5
    While the liquid is still hot, stir in the sugar until completely dissolved.
  6. 6
    Allow the liquid to cool to a lukewarm temperature.
  7. 7
    Add the persimmon triangles to the lukewarm liquid and stir gently.
  8. 8
    Cover and refrigerate the punch for several hours or overnight to allow the flavors to meld and the color to develop.
  9. 9
    Serve the punch cold, optionally including the cinnamon sticks and persimmon pieces in the glass.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The punch develops a beautiful old-rose shade as it chills.

Adjust the amount of sugar to taste depending on the sweetness of the persimmons used.

This punch pairs well with various Asian dishes and can be served at room temperature or chilled.

Store leftovers in the refrigerator for up to 3-4 days. The flavor improves after resting.

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Read it online: https://www.chefs-mate.com/recipe/soo-jeung-kwa-persimmon-punch/