KOREAN CINNAMON PUNCH (SUJEONGGWA)

By Praghnya C L

Jan, 5th

896

Servings

3 persons

Cook Time

45 minutes

Ingredients

3 - 5

Ingredients

Ginger
Cinnamon sticks
Water
Sugar
Jaggery/brown sugar

Instructions

Put the ginger into a large saucepan. Add 50 ml of water, close the lid, then boil it on medium heat for 35mins. At the same time, put the cinnamon sticks into a separate large saucepan. Add 50ml of water, close the lid, then boil it on medium Heat
After 35mins, get ready another large saucepan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
Add the Sugar and jaggery/ brown sugar into the saucepan (from step 2) and boil it for 10to mins further on high Heat
Cool down the punch for a couple of hours before you serve.
When you think it’s cool enough, you can serve it and enjoy!

Notes/Tips

Sujeonggwa tastes best when served cold and I think it tastes even better if it’s icy cold.

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