🧂 Ingredients

• 5 cups water
• 4 cinnamon sticks
• 1 thumb-sized piece of fresh ginger
• ½ cup brown sugar
• 3 dried persimmons
• pine nuts

📖 Instructions

🌿 Simmer the Spices
In a medium pot, combine water, cinnamon sticks, and ginger slices.
Bring to a boil over medium heat. Once boiling, reduce to low and simmer for 30–40 minutes.
The liquid will turn a rich reddish-brown color.

🫗 Strain and Sweeten
Strain out the cinnamon and ginger.
Stir in the brown sugar while the liquid is still warm until fully dissolved.
Let cool to room temperature, then refrigerate until well chilled.

🍑 Add the Persimmons
Once chilled, add dried persimmons to the punch and let soak for at least 2–3 hours, or overnight if possible. This infuses flavor and softens the fruit.

❄️ Serve Cold
Pour the punch into small cups or bowls.
Add a few pine nuts on top for garnish.
Optionally, slice the soaked persimmons and serve a piece in each cup.

🔄 Tips & Variations:
You can adjust the sweetness or spiciness by changing the sugar, cinnamon, or ginger to your liking.
If dried persimmons aren’t available, the drink can still be enjoyed without them, or you can substitute with dried apples or jujubes for a similar vibe.
Store in the fridge for up to a week — it gets better with time!