Korean Dried-Persimmon Cinnamon-Ginger Punch (Sujeonggwa)

Rinse, peel and thinly slice the ginger, measuring 1/2 cup. Briefly rinse five whole cinnamon sticks to remove any debris.

Combine 1800 ml water, ginger and cinnamon in a large saucepan. Bring to a boil over high heat and continue cooking for 20 minutes, with the lid partly ajar if it threatens to boil over.

Lower the heat to medium and simmer another 25 minutes. If excessive evaporation occurs, add a little water, taking care with hot steam and splashes.

Turn off the heat and dissolve one cup (about 200 g) sugar. Strain out the ginger and cinnamon, transfer to heat-safe shallow containers and cool promptly.

Remove the stems from four dried persimmons and clean their surfaces. Once the infusion has cooled, add persimmons and cover. Do not pour very hot liquid into a cold glass jar.

Refrigerate promptly at or below 4°C (40°F), ensuring the prepared infusion is not left at room temperature longer than two hours. Steep the persimmons in the refrigerator for at least 12 hours.

Divide the chilled punch among four small bowls with one persimmon each. Divide optional 1 tsp pine nuts and 4–8 ice cubes among the bowls. Omit the pine nuts if tree nuts must be avoided.