Comments on: Un-Fizzy Lifting Drink!

Question: Un-Fizzy Lifting Drink!

Adelwolf — Fri, 29 Feb 2008 18:17:54 -0800

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?

By: pocams

pocams — Fri, 29 Feb 2008 18:35:52 -0800

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.

By: pocams

pocams — Fri, 29 Feb 2008 19:00:56 -0800

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.

By: obiwanwasabi

obiwanwasabi — Fri, 29 Feb 2008 19:03:12 -0800

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.

By: bcwinters

bcwinters — Sat, 01 Mar 2008 09:39:56 -0800

You can also get it canned.

By: MsMolly

MsMolly — Sat, 01 Mar 2008 10:43:19 -0800

I've had that canned stuff. It's like drinking liquid cinnamon gum.

By: lester the unlikely

lester the unlikely — Sun, 02 Mar 2008 01:07:47 -0800

Now I have another use for all my dried persimmons! Yay!