3\/4 C. sugar
\n1\/2 lb. fresh ginger, scrubbed and cut into 1\/2-inch slices
\n12 oz. dried persimmons
\n1\/4 lb. pine nuts<\/p>\n
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.<\/p>\n
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.<\/p>\n
Yield: 8 servings
\nCalories: 73
\nFat: 0g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n