This Ceylon Cinnamon Persimmon Tea dessert drink from a Korean recipe called Sujeonggwa is shockingly good, helping you to digest a heavy meal. Loaded with sugar of course, but the power of Ceylon Cinnamon and ginger offsets the downside. We can say that it is sugar neutral. Kind of like the adage having your cake and eating it too. This is because cinnamon is very good at modulating your sugar spikes. Ginger, one of the most ancient of spices is fabulous at helping digestion, a possible cancer preventer, and reputedly a powerful sexual stimulant. No wonder the Koreans have it for dessert.
Prep Time :10 minutes
Cook Time :45 minutes
Serves :2 people
2 dried persimmons
2 Ceylon Cinnamon sticks
1/4 cup ginger
4 cups water
1/2 cup light brown sugar
1/4 cup pine nuts (optional)
Add the water, cinnamon sticks, and ginger bring to a slow boil on medium low heat (Abut 25 minutes)
Once boiled switch off heat, add the sugar and let it rest for 15 minutes. The cinnamon will now bleed and become a deep red
Remove the ginger after 15 minutes of cooling but leave the cinnamon sticks in
Remove Persimmon stems, wash and add to the tea
Pour into a glass jar, cover and let it rest in the refrigerator for 12 hours
Serve Serve cold in a dessert bowl with ice cubes with one persimmon in each bowl and sprinkled with pine nuts.
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