Cinnamon Persimmon Ice (Korean Spiced Punch Scraped Ice Dessert)
Quick answer
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 break...
What makes this special
- Sujeonggwa granita turns traditional cinnamon punch into flaky crystals through repeated scraping.
- Traditional cinnamon-ginger sikhye base frozen then fork-scraped into granita
- Scraping every hour for 3-4 rounds creates the coarse icy texture
Key ingredients
Core cooking flow
- 1 Slice 35g fresh ginger into thin coins so it releases flavor quickly.
- 2 Put 900ml water, 12g cinnamon sticks, and the sliced ginger in a pot over medium heat.
- 3 Simmer for at least 20 minutes, until the liquid darkens and the cinnamon and ginger smell clear.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Step
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.
- 6Finish
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.
After the steps
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Korean Cinnamon Persimmon Punch
Sujeonggwa is a Korean cinnamon-ginger punch made by simmering cinnamon sticks and sliced ginger in water for 25 minutes, then straining and sweetening the clear liquid with dark brown sugar. The warm, slightly sweet spice of cinnamon and the sharp rising heat of ginger meet the molasses-toned depth of the sugar, building a flavor that is spicy, sweet, and aromatic in equal measure. Quartered dried persimmon slices are added to the chilled punch, where they slowly absorb the liquid and soften into a jam-like texture over time, while floating pine nuts contribute a gentle nuttiness to each sip. Overnight refrigeration in a sealed container melds the individual flavors into something more unified, making the punch cleaner and more rounded when served cold. Sujeonggwa has long been served at Korean holiday tables during Lunar New Year and ancestral rite ceremonies, and its spiced warmth is also considered a natural digestive aid after heavy meals.
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Gotgam-gyepi-cha is a traditional Korean winter tea made by slowly simmering dried persimmon, a cinnamon stick, fresh ginger, and jujubes in water for close to thirty minutes. Cinnamon, ginger, and jujube are added first and simmered for twenty minutes to establish the spiced backbone of the drink, building a deeply aromatic and gently sweet base before the persimmon is introduced. Quartered dried persimmons and dark brown sugar are then added for another eight to ten minutes, during which the fruit softens and its dense, concentrated fructose dissolves into the broth, giving the liquid a slight viscosity along with a rich, jammy sweetness. Because dried persimmons vary considerably in sugar content, the amount of dark brown sugar should be adjusted or omitted entirely when the fruit is particularly sweet, to prevent the drink from becoming cloying. Once strained through a fine mesh and poured into cups, the tea is a clear, reddish-amber color. A whole walnut is placed on top -- its firm crunch and toasted nuttiness contrast sharply with the warm, fragrant liquid and serve as a visual as well as textural counterpoint. The warming combination of ginger and cinnamon makes this tea well suited to cold weather, and it often appears alongside sikhye and sujeonggwa on holiday tables.
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