Apple Sujeonggwa (Korean Cinnamon-Ginger Punch) Recipe

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Apple Sujeonggwa (Korean Cinnamon-Ginger Punch) Recipe
France Dernières Nouvelles,France Actualités
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A traditional Korean ginger-cinnamon digestif gets an apple spin.

Lightly charring the cinnamon sticks lends them a pleasant, warm bitterness that balances the sweetness of the punch.

Steeping the apple chips in the punch off heat prevents them from breaking down and muddying the punch's ginger aroma. There comes a point toward the end of every great meal when the table is covered with dirty plates, rumpled napkins, and the tablecloth has turned into a Rorschach inkblot of wine and sauce stains. When belts are loosened and eyelids begin to droop, it’s time for sujeonggwa. Sujeonggwa is a non-alcoholic Korean digestif made by simmering ginger, cinnamon, sugar, and water to make a warm, spiced, aromatic cross between a tea and punch.

For this version, dried apple chips replace hard-to-find dried persimmons, which gives this sujeonggwa a mulled apple cider feel, and to compensate for the loss of the gingerbread and dried apricot notes persimmons typically provide, cinnamon sticks are lightly charred over an open flame and then combined with water, brown sugar, sliced ginger, cloves, and star anise to form the base for the drink.

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