ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Persimmon Tea

Yield 8 servings
Dried persimmons can be found in most Asian markets. You can also order them from www.justtomatoes.com. This "tea" is a traditional Korean digestif.

Ingredients

  • 3/4 cup sugar
  • 1/2 pound fresh ginger, scrubbed and cut into 1/2-inch slices
  • 12 ounces dried persimmons
  • 1/4 pound pine nuts

Nutrition Information

  • calcium 0 mg
  • calories 73
  • caloriesfromfat 0 %
  • carbohydrate 19 g
  • cholesterol 0 mg
  • fat 0 g
  • fiber 0 g
  • iron 0 mg
  • protein 0 mg
  • satfat 0 g
  • sodium 0 mg

How to Make It

  1. In a large saucepan, combine 10 cups of water, the sugar, and ginger and bring to a boil. Simmer for 5 minutes, remove from heat, and add the persimmons. Let sit for at least 2 hours to allow the flavors to steep. Strain into a decanter. Cover and refrigerate up to 3 days ahead. Serve chilled in teacups garnished with pine nuts.