Ingredients with Measurements:
- 10-12 dried persimmons
- 8 cups water
- 1 cinnamon stick
- 10 cloves
- 1 piece of ginger (about 2 inches), peeled and sliced
- 1 cup brown sugar
- 1/4 cup honey
Special equipment needed:
- Large pot
- Strainer
- Cheesecloth or fine-mesh sieve
- Glass jars or bottles for storing
Step-by-step instructions:
1. Rinse the dried persimmons under cold water to remove any dirt or debris.
2. In a large pot, combine the water, cinnamon stick, cloves, and ginger. Bring to a boil over high heat.
3. Add the dried persimmons to the pot and reduce the heat to low. Simmer for 1-2 hours, or until the persimmons are soft and the liquid has reduced by half.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a strainer, strain the liquid into a clean pot or bowl. Discard the solids.
6. Add the brown sugar and honey to the liquid and stir until dissolved.
7. Return the pot to the stove and bring the mixture to a boil over high heat.
8. Reduce the heat to low and simmer for another 30-40 minutes, or until the liquid has thickened and become syrupy.
9. Remove the pot from the heat and let it cool for a few minutes.
10. Strain the syrup through a cheesecloth or fine-mesh sieve into a clean bowl or pitcher.
11. Pour the syrup into glass jars or bottles and store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 10 minutes
Cooking time: 3-4 hours
5. Temperature:
Boil over high heat, simmer over low heat.
Serving size:
Makes about 4 cups of syrup.
Nutritional information:
Calories: 120 per 2 tablespoons
Fat: 0g
Carbohydrates: 31g
Protein: 0g
Sodium: 5mg
Sugar: 30g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- You can use maple syrup instead of honey.
Variations:
- Add a splash of lemon or lime juice for a tangy twist.
- Add a pinch of salt for a savory note.
- Add a few drops of vanilla extract for a sweet and aromatic flavor.
Tips and tricks:
- Make sure to rinse the dried persimmons well before using them.
- You can adjust the sweetness of the syrup to your liking by adding more or less sugar and honey.
- If the syrup is too thick, you can add a little bit of water to thin it out.
Storage instructions:
Store the syrup in glass jars or bottles in the refrigerator for up to 2 weeks.
Reheating instructions:
The syrup can be reheated in a pot over low heat or in the microwave for a few seconds.
Presentation ideas:
Serve the syrup in a small pitcher or bottle with a ladle or spoon for drizzling over desserts or drinks.
Garnishes:
Garnish with a cinnamon stick or a slice of dried persimmon.
Pairings:
Serve the syrup with ice cream, pancakes, waffles, yogurt, or oatmeal. It can also be used as a sweetener for tea or cocktails.
Suggested side dishes:
Serve the syrup with a side of fresh fruit or nuts for a healthy snack.
Troubleshooting advice:
- If the syrup is too thin, simmer it for a few more minutes until it thickens.
- If the syrup is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure to store the syrup in a clean and airtight container in the refrigerator to prevent spoilage.
Food history:
Gotgam-Sujeonggwa is a traditional Korean drink made from dried persimmons and spices. It is often served as a dessert or a digestif.
Flavor profiles:
The syrup has a sweet and slightly spicy flavor with notes of cinnamon, cloves, and ginger.
Serving suggestions:
Serve the syrup chilled or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean