Cinnamon Punch [Sujeonggwa]. Insadong, Seoul, South Korea. © Matt Lemon Photography. All Rights Reserved.
“Sujeonggwa is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger and is often garnished with pine nuts. The punch is made by brewing cinnamon and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. Dried persimmons are cut into portions and added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance. Sujeonggwa is served cold and commonly as a dessert due to its sweet taste. The earliest mention of sujeonggwa dates back to 1849 in the book Dongguksesigi, a book of seasonal customs written by scholar Hong Seok Mo. During the the Goryeo era (918–1392), sujeonggwa was prepared by palace women on New Year’s Day.” [Source: Wikipedia]