Cinnamon Persimmon Ice (Korean Spiced Punch Scraped Ice Dessert)

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Sujeonggwa granita converts the traditional Korean cinnamon-ginger punch into a flaky frozen dessert by sweetening the steeped liquid with dark brown sugar and then breaking it into coarse crystals through repeated scraping.

Cinnamon sticks and fresh ginger are simmered in water for at least twenty minutes to draw out the full depth of both spices before being strained. The sweetened liquid is poured into a shallow metal tray, which chills more quickly and freezes more evenly than deep containers. Every hour for three to four rounds a fork is dragged through the solidifying surface, breaking up any sheets of ice and encouraging the formation of separate, granular crystals. Scraping more frequently and starting promptly after the first hour produces a finer, more uniform texture, while leaving it too long between sessions allows solid blocks to form that are harder to break up. The spice compounds concentrate into each ice shard as the water freezes around them, so the granita delivers a cold but intensely flavored mouthful at every bite. Thin strips of dried persimmon and pine nuts placed on top before serving add the same garnishes used in traditional sujeonggwa: the persimmon brings a sticky chewiness and concentrated sweetness, while the pine nuts contribute a mild, buttery richness that contrasts with the crunchy, crystalline ice beneath.

Ingredients

servings

IngredientAmountUnit

water900 mlml

cinnamon sticks12 gg

fresh ginger35 gg

dark brown sugar90 gg

dried persimmon2 piecepiece

pine nuts10 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Slice 35g fresh ginger into thin coins so it releases flavor quickly.

Remove the stems and seeds from 2 dried persimmons, cut them into thin strips, and keep them covered so they do not dry out before serving.
2

Control

Put 900ml water, 12g cinnamon sticks, and the sliced ginger in a pot over medium heat.

Once it starts boiling, adjust the heat so the liquid simmers gently instead of reducing too fast.
3

Control

Simmer for at least 20 minutes, until the liquid darkens and the cinnamon and ginger smell clear.

Keep the lid slightly ajar to control evaporation while still letting the spices infuse fully.
4

Control

Lower the heat, add 90g dark brown sugar, and stir until no grains remain on the bottom.

Turn off the heat, cover the pot, and steep for 10 minutes to deepen the spice flavor.
5

Step

Strain out the cinnamon and ginger, then cool the liquid completely before freezing.

Pour it in a shallow metal tray in a thin layer so it freezes evenly and scrapes into crystals more easily.
6

Finish

After 1 hour in the freezer, scrape the whole surface with a fork, then repeat every 30 minutes for 3 more rounds.

Spoon into cups, top with persimmon strips and 10g pine nuts, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sujeonggwa granita turns traditional cinnamon punch into flaky crystals through repeated scraping.
Finish cue: After 1 hour in the freezer, scrape the whole surface with a fork, then repeat every 30 minutes for 3 more rounds.
Avoid this: Remove the stems and seeds from 2 dried persimmons, cut them into thin strips, and keep them covered so they do not dry out before serving.
Storage and reheating: A metal tray freezes the mixture faster.