Cinnamon Persimmon Ice (Korean Spiced Punch Scraped Ice Dessert)
Quick answer
- Active time
- 40 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Sujeonggwa, the Korean cinnamon-ginger punch sweetened with dark brown sugar, is frozen in a tray and raked with a fork into icy crystals that each carry a clear hit of spice.
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Leave too long between scrapes and it sets into a solid slab, which is why the raking continues at steady intervals after the first pass. Thin strips of dried persimmon and pine nuts on top are the same garnish traditionally floated in the drink.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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Korean Cinnamon Persimmon Punch
fresh ginger, dark brown sugar
Korean Dried Persimmon Cinnamon Tea
cinnamon sticks, fresh ginger
Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)
fresh ginger, dark brown sugar