Name of EventHarvest Moon Festival China
Cuisine FromSouth Korea
Spicy cinnamon flavoured punch
|Yield||20 (can be stored in a bottle in a fridge for a couple of days|
|Preparation time||5 mins|
|Cooking time||1 hour|
- 70g cinnamon sticks
- 100g fresh ginger
- 2 ½ cups sugar (I use raw sugar, however brown sugar is commonly used)
- 22 cups water
- Pine nuts (optional)
- Dried chinese dates (optional)
- Dried persimmon (optional)
- Clean and peel the ginger. Then thinly slice it. Put it into a large sauce pan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
- Rinse the cinnamon sticks in cold water. Put them into a separate large sauce pan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
- After 40 mins, get ready another large sauce pan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
- Add the sugar into the sauce pan (from step 3) and boil it for 10 to 20 mins further on high heat (or until the sugar dissolves completely).
- Cool down the punch for a couple of hours before you serve. (or you can express cool it in a sink by putting the plug in and filling it with cold water and lots of ice cubes and let the sauce pan sit in it for a half an hour or so.)
- When you think it’s cool enough, you can serve it and enjoy! (I garnished mine with pine nuts and dried chinese dates. Unfortunately I couldn’t find ANY dried persimmon here. If you are able to add the dried persimmon put them into the drink at least 1 hour before you drink it, so it softens and release the fruity flavour into the drink.)