How to make it
6 steps. Take it one step at a time.
Clean the ginger thoroughly
Clean the ginger thoroughly and slice it thinly. Wash the cinnamon sticks in cold water to remove any dust.
Place the sliced ginger
Place the sliced ginger in one pot with 1l (4 1/4 cups) of water. In a second pot, place the cinnamon sticks with the remaining 1l (4 1/4 cups) of water.
Bring both pots to a boil
Bring both pots to a boil at 212°F (100°C). Reduce heat to medium-low and simmer for about 40 minutes until the liquids are fragrant and deeply colored.
40 minStrain the ginger and cinnamon out
Strain the ginger and cinnamon out using a fine-mesh sieve. Combine both liquids into one large pot.
Add the brown sugar
Add the brown sugar to the combined liquid. Simmer for an additional 10 minutes, then remove from heat and let it cool completely.
10 minServe the punch chilled
Serve the punch chilled. Garnish each glass with one dried persimmon and a few pine nuts just before serving.
A little kitchen wisdom
Simmering ginger and cinnamon separately is the secret to a clear, high-quality punch with distinct flavor profiles. If you prefer it sweeter, add more sugar or honey at the final step.
