RECIPE – Korean Cinnamon Punch (Sujeonggwa) – Serves 20

Ingredients

• Applewood Signature® All Natural Cinnamon Sticks – Grade A – 120g
• Skinned and thinly sliced fresh ginger – 100g
• 2 ½ cup of sugar or brown sugar
• 22 cups of water

• Pine nuts (optional)
• Dried jujube (optional)
• Dried persimmon (optional)

One cup = 250ml

Method

1. Place the ginger into a large saucepan. Add 11 cups of water and close the lid before boiling on medium heat for 40 minutes. Simultaneously, place the cinnamon sticks into another large saucepan. Add 11 cups of water and close the lid before boiling on medium heat for 40 minutes.
2. When 40 minutes is over, prepare another large saucepan and drain the boiled ginger and cinnamon sticks into it via a sieve. Discard the ginger and cinnamon sticks.
3. Add sugar or brown sugar into the saucepan (from step 2) and boil it for 10 to 20 minutes on high heat or when you see that all the sugar has dissolved.
4. Before serving, make sure that the punch has had a couple of hours to cool. Alternatively, you can cool it quicker by placing the saucepan in a sink (with the plug in) surrounded by cold water and ice cubes.
5. When the punch is cool enough for your taste, serve into 250ml cups.
6. Enjoy!