3/4 C. sugar
1/2 lb. fresh ginger, scrubbed and cut into 1/2-inch slices
12 oz. dried persimmons
1/4 lb. pine nuts

In a large saucepan, combine 10 C. 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.

Note: 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.

Yield: 8 servings
Calories: 73
Fat: 0g
Fiber: 0g