Korean Persimmon Vinegar Ade
Quick answer
- Total time
- 6 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Persimmon vinegar has a deeper, fermented-fruit aroma than ordinary vinegar, and orange and lemon juice layer citrus over that tang.
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The honey has to dissolve fully into the vinegar and juice before the sparkling water is added, or the sweetness ends up uneven between glasses.
Ingredients
Instructions
- 1
Divide 180 g of ice between two glasses and let them stand for about 1 minute so the glass chills properly.
When condensation appears on the outside, keep the glasses ready for the drink base.
- 2
Add 45 ml persimmon vinegar, 24 g honey, 60 ml orange juice, and 10 ml lemon juice to a bowl.
Stir the honey into the liquids first, scraping the bottom so no thick honey remains stuck.
- 3
Stir the mixture for about 30 seconds, until it looks clear and even rather than streaky.
If the honey still feels thick, let it sit briefly in the juice, then stir again until smooth.
- 4
Give the syrup one light stir just before pouring so the vinegar and citrus stay evenly blended.
Divide it equally between the two ice-filled glasses, pouring slowly to avoid melting the ice too quickly.
- 5
Tilt each glass slightly and divide 420 ml sparkling water between them, letting it run down the inside wall.
Pour in a steady, gentle stream and avoid a high pour, which knocks out the bubbles.
- 6
Use a long spoon to lift the syrup from the bottom only once or twice, stopping before the drink loses fizz.
Clap 4 mint leaves lightly between your palms, place them on top, and serve immediately.
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