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Sujeonggwa (Cinnamon & Ginger Punch)
This recipe is from the Chef Butler Korean box of the month.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Valerie Lugonja VIA Chef Butler and Katie
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⅓
cup
ginger
, peeled and chopped
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5
cinnamon sticks
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2
tablespoons
granulated
(white) sugar
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2
tablespoons
dark brown sugar
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5
cups
water
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12
pine nuts
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Wash cinnamon sticks; break in half to allow fit in pot
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Peel ginger; chop into large pieces
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In a covered pot, add water, cinnamon sticks, ginger, white sugar, and brown sugar; bring to a boil, then simmer covered for 30 minutes
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Strain with a colander or coffee filter, to remove the cinnamon and ginger
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Serve mugs, garnishing each with 3 pine nuts