Un-Fizzy Lifting Drink!

February 29, 2008 6:17 PM

Just had the most divine chilled drink made with cinnamon and ginger - how do I make it?!

My roommate and I just came from an incredible night of sushi binging at the local Korean/Japanese eatery nearby. Miso and Kimchi, Sapporo and Soju, sushi and sashimi. Spent a fortune, but SO worth it!

After I had signed the check, our waitress Yoo brought us a pair of bowls of this chilled drink. It was cinnamon and ginger and I don't know what else - but I'd LOVE to know!

Could anyone point me in the direction for a recipe to this incredible concoction?

posted by Adelwolf to food & drink (6 comments total)

I've had this at a local Korean place too. Free as well and very tasty - the waitress/owner said it was to help digestion. I believe it's technically tea. I've googled a bit and I'm thinking Saenggang Cha - the color is right on and the ingredients sound right too.
posted by pocams at 6:35 PM on February 29, 2008 [1 favorite has favorites]

Man, all that Googling really got me hungry for Korean food. I'm going to stop in at my Korean place for a bowl of bi bim bab on my way home, and I'll ask about this tealike business while I'm there.
posted by pocams at 7:00 PM on February 29, 2008

It may have been 'sujeonggwa', a traditional Korean fruit punch usually consumed as a dessert. This recipe is from Korean Home Cooking by Soon Young Chun.

Cinnamon fruit punch with dried persimmon (Sujeonggwa)

2 oz fresh ginger
6 cups water
1 oz whole cinnamon
1 1/2 cups sugar
4 small or 2 medium dried seedless persimmons, halved
pine nuts for garnish

Peel ginger and thinly slice. Put sliced ginger, water and cinnamon in a large saucepan. Bring to a boil, then lower heat and simmer for 30-40 minutes. Add sugar and combine well, then strain through a fine-mesh sieve; discard ginger and cinnamon.

Remove stems from persimmon and add persimmons to cinnamon and ginger water 3 hours before serving to allow them to soften.

Ladle persimmons into glass bowls and fill with cinnamon and ginger water. Garnish with two or three pine nuts and serve.

Serves 4.
posted by obiwanwasabi at 7:03 PM on February 29, 2008 [13 favorites has favorites]

You can also get it canned.
posted by bcwinters at 9:39 AM on March 1, 2008

I've had that canned stuff. It's like drinking liquid cinnamon gum.
posted by MsMolly at 10:43 AM on March 1, 2008

Now I have another use for all my dried persimmons! Yay!
posted by lester the unlikely at 1:07 AM on March 2, 2008