Sujeonggwa

Sujeonggwa is a traditional Korean cinnamon punch that's naturally sweetened and infused with ginger, perfect for a refreshing dessert. This vegan version captures the authentic flavors while being entirely plant-based.

Ingredients

• Water - 500 ml
• Dried Persimmons - 2 pieces
• Cinnamon Sticks - 2 pieces
• Fresh Ginger - 20 grams, sliced
• Jujubes (dried dates) - 5 pieces
• Maple Syrup - 2 tablespoons
• Vanilla Extract - 1 teaspoon
• Ice Cubes - as needed

Steps

1. In a medium saucepan, combine 500 ml of water, 2 dried persimmons, 2 cinnamon sticks, and 20 grams of sliced fresh ginger.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer for about 15 minutes.
3. Add 5 dried jujubes to the pot and continue to simmer for another 10 minutes.
4. Remove the saucepan from heat and stir in 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract.
5. Let the mixture cool to room temperature, then strain it into a serving pitcher, discarding the solids.
6. Chill the Sujeonggwa in the refrigerator for at least 1 hour or serve immediately over ice cubes.

Nutrition

• Calories: 120
• Protein: 1 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from ginger and cinnamon, which may help reduce inflammation.
• Dried fruits like persimmons and jujubes provide natural sweetness along with vitamins and minerals.

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