Korea / Desserts

Cinnamon ginger dessert punch

Name: Cinnamon ginger dessert punch
Prep time: 10 min
Cook time: 35 min
Yield: 4 portions
Cuisine: Korea
Ingredients: 1 l water; 30 g fresh ginger, sliced; 2 cinnamon sticks; 60 g brown sugar; 2 dried persimmons, sliced

Cinnamon ginger dessert punch in a practical home-cooking adaptation, with clear everyday steps.

Prep10 min

Cook35 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer water, ginger and cinnamon for 30 minutes with the lid partly on.
Strain through a fine sieve and discard the aromatics.
Stir sugar into the warm liquid until dissolved and cool promptly.
Refrigerate at least 2 hours and serve with slices of dried persimmon.

A little kitchen note

Untested editorial adaptation. Chilling time is additional; sweetness can be reduced.

Allergen notes

Check packaged ingredients. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 108 kcal
Protein: 0.4 g
Carbs: 27.8 g
Fat: 0.2 g
Fibre: 2.6 g
Total sugar: 23.4 g
Sodium: 2 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it