Sujeonggwa (Cinnamon Punch)

Peel the ginger and slice it thinly. In a large pot, add the ginger slices and about 10 cups of water. Bring to a boil, then reduce the heat and simmer for about 30 minutes.

In a separate pot, add the cinnamon sticks and another 10 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes.

Strain both the ginger water and the cinnamon water through a fine-mesh sieve into a large, clean pot, discarding the solids. This two-pot method keeps the final punch clear and not cloudy.

Add the sugar or honey to the combined liquid. Stir until it is completely dissolved. Bring the mixture back to a boil and then let it cool down.

While the punch is cooling, prepare the dried persimmons. Remove the stems. You can use them whole or stuff them with a walnut.

Once the punch has cooled to room temperature, add the prepared dried persimmons. They will soften and rehydrate in the liquid.

Chill the Sujeonggwa in the refrigerator for at least a few hours, or until it is very cold.

To serve, ladle the punch into small bowls, making sure each bowl gets a softened persimmon. Garnish with a few pine nuts on top.