Ingredients with Measurements:
- 10 dried persimmons
- 6 cups of water
- 1/2 cup of honey
- 1/2 cup of pine nuts
- 1/4 cup of raisins
- 1 cinnamon stick
- 1/2 teaspoon of ginger powder
- 1/2 teaspoon of salt
Special equipment needed:
- Large pot
- Blender or immersion blender
- Strainer
Step-by-step instructions:
1. Rinse the dried persimmons under cold water and soak them in 2 cups of water for 2 hours.
2. After 2 hours, drain the water and remove the stems from the persimmons.
3. In a large pot, add the soaked persimmons, 4 cups of water, cinnamon stick, ginger powder, and salt.
4. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
5. Remove the cinnamon stick and use a blender or immersion blender to puree the mixture until smooth.
6. Strain the mixture through a fine-mesh strainer to remove any solids.
7. Add honey, pine nuts, and raisins to the strained mixture and stir well.
8. Chill the punch in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 30 minutes
5. Temperature:
- Boiling temperature for cooking the persimmons: 212°F (100°C)
- Refrigerator temperature for chilling the punch: 40°F (4°C)
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories per serving: 220
- Total fat: 6g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrates: 44g
- Dietary fiber: 4g
- Sugars: 36g
- Protein: 3g
Substitutions for ingredients:
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of pine nuts, you can use chopped walnuts or almonds.
- Instead of raisins, you can use chopped dates or dried cranberries.
Variations:
- You can add a splash of lemon juice or orange juice to the punch for a citrusy flavor.
- You can add a pinch of ground cloves or nutmeg for a warm spice flavor.
- You can add a tablespoon of chia seeds to the punch for a healthy boost.
Tips and tricks:
- Make sure to soak the dried persimmons for at least 2 hours to soften them before cooking.
- Use a blender or immersion blender to puree the mixture until smooth for a silky texture.
- Chill the punch in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
- Serve the punch in glasses over ice for a refreshing drink.
Storage instructions:
- Store the leftover punch in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the punch, pour it into a pot and heat over low heat until warm, stirring occasionally.
Presentation ideas:
- Serve the punch in a clear glass pitcher to show off its vibrant orange color.
- Garnish each glass with a slice of fresh persimmon or a sprig of mint.
Garnishes:
- Fresh persimmon slices
- Mint leaves
- Cinnamon sticks
Pairings:
- Serve the punch with a plate of assorted cookies or pastries for a sweet treat.
- Pair the punch with a savory dish like roasted chicken or grilled vegetables for a balanced meal.
Suggested side dishes:
- Assorted cookies or pastries
- Roasted chicken
- Grilled vegetables
Troubleshooting advice:
- If the punch is too thick, add a splash of water to thin it out.
- If the punch is too sweet, add a pinch of salt to balance the flavors.
Food safety advice:
- Make sure to soak the dried persimmons for at least 2 hours to soften them and remove any dirt or debris.
- Store the leftover punch in the refrigerator and discard any leftovers after 3 days.
Food history:
- Gotgam-Mul-Gwa is a traditional Korean punch made with dried persimmons, honey, and pine nuts. It is often served during the winter months as a warming drink.
Flavor profiles:
- Sweet, fruity, nutty, and spiced.
Serving suggestions:
- Serve the punch chilled in glasses over ice for a refreshing drink.
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Region: Korean