Cinnamon Persimmon Ice (Korean Spiced Punch Scraped Ice Dessert)
Sujeonggwa granita takes the traditional Korean cinnamon-ginger punch, sweetens it with dark brown sugar, and freezes it into a flaky ice dessert by scraping with a fork at regular intervals. The spiced liquid is poured into a shallow metal tray and scraped every hour three or four times to break the ice into coarse, sandy crystals; more rounds of scraping produce finer, more uniform texture. Cinnamon and ginger concentrate into every ice shard, so the granita tastes intensely spiced even at freezing temperature. Thin strips of dried persimmon and a scattering of pine nuts on top add chewy sweetness and mild richness that offset the granular crunch of the ice.
Adjust Servings
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.
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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 spice of cinnamon and the sharp heat of ginger meet the molasses-toned sweetness of the sugar, building a flavor that is spicy, sweet, and aromatic all at once. Quartered dried persimmon slices are added to the chilled punch, where they slowly absorb the liquid and soften into a jam-like texture, while floating pine nuts contribute a gentle nuttiness. Overnight refrigeration melds the flavors further, making each sip cleaner and more unified.
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