Persimmon Cinnamon Afterglow

Dried persimmon brings a honeyed, almost raisin-like sweetness to this cinnamon and ginger cup. Letting the fruit soften in the hot infusion gives the drink more depth than a quick steep. The ginger should feel warm rather than fierce, so keep the slices thin. This is a warm, small-batch variation inspired by sujeonggwa, which is often served chilled. Leave a little softened persimmon in the cup to enjoy with a spoon.

Ingredients

• 8 oz Water
• 1/2 fruit Dried persimmon, stem removed and sliced
• 1/2 stick Cinnamon stick
• 3 thin slice Fresh ginger

Make it

1. Put the water, cinnamon and ginger in a small covered saucepan. Simmer gently for 15 minutes.
2. Add the persimmon and simmer for another 10 minutes, adding a splash of water if needed.
3. Remove the cinnamon and ginger. Pour into a heatproof cup with the softened fruit.

Benefits

Persimmon and cinnamon · refreshing fluids

The water does a simple, useful job in this persimmon, cinnamon, and ginger combination: it contributes to hydration while stretching a mellow, honey-like fruit flavor into a full drink.

The ginger detail

Here ginger supplies a peppery warmth, with persimmon and cinnamon turning that familiar ingredient into a different kind of warm cup.