Persimmon & ginger punch

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

This non-alcoholic punch is a popular dessert in Korea. The sweetness of the dried persimmons is matched by the sharpness of the cinnamon, and the dish has a refreshing fruit kick that makes it the perfect way to finish a spicy meal.


  • 12 dried persimmons
  • 12 walnuts
  • 150 g/5 oz


  1. Seed the dried persimmons and soak them in cold water until they have softened. Then make an incision into the centre of each, and stuff each one with a walnut. Set aside.
  2. Pour 1 litre/