Sujeonggwa Granita (Cinnamon Persimmon Ice)
This granita freezes spiced sujeonggwa into delicate ice crystals, delivering bold cinnamon-ginger aroma with mellow sweetness from dried persimmon.
Instructions
- 1
Slice ginger thinly and julienne dried persimmon after removing stems.
- 2
Simmer water, cinnamon, and ginger over medium heat for 20 minutes to infuse.
- 3
Lower heat, add brown sugar, and dissolve completely, then turn off heat.
- 4
Strain and cool, then pour into a shallow metal tray.
- 5
Freeze for 1 hour, scrape with a fork, then repeat every 30 minutes three times.
- 6
Serve in cups topped with persimmon strips and pine nuts.
Tips
Nutrition (per serving)
Adjust Servings
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