| Total: | 8 hr 45 min |
| Prep: | 15 min |
| Cook: | 8 hr 30 min |
| Yield: | about 2 quarts |
| Total: | 8 hr 45 min |
| Prep: | 15 min |
| Cook: | 8 hr 30 min |
| Yield: | about 2 quarts |
Ingredients
- 2 quarts water
- 1/2 cup fresh ginger, sliced thin
- 3 cinnamon sticks
- 1 1/2 cups sugar
- 1 cup dried persimmons, sliced
- 1/2 cup pine nuts
Instructions
- In a pot, combine the water, ginger, and cinnamon and let simmer for 1/2 hour. Remove from heat and strain the liquid. Stir in the sugar and persimmons. Cool and let sit in the refrigerator overnight. Serve well chilled with a teaspoon of pine nuts floating in each cup.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 76 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
| Serving Size | 1 of 24 servings |
| Calories | 76 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
I followed this recipe to the exact letter but my persimmon tea does not appear nice & dark as the photo shows…my dried persimmons came from an Asian market-the only thing I could figure is that I am missing a step-I did some research & there is a mention of this recipe in ‘Wiki-how’ that has an extra step of clarifying the cinnamon/ginger mixture before adding the dried persimmons…there are a couple of variations of this recipe on the Internet that use brown sugar instead of regular sugar…this recipe does not specify which type of sugar so I used regular sugar…I will continue working with this recipe because I love the taste but would like a nice dark color instead of a yellowish color…
I make this at least once a year, but I’m not crazy about persimmons. So, I leave them out. This makes a great ginger cinnamon tea, that can be served hot or cold. I add sugar to taste (much less than the 1.5 cups the recipe calls for. Also, if you are planning to serve it hot, then the sugar (or sweetener can be added by the individual to his/her cup of tea.
follow the recipe instructions carefully. i made the mistake of cooking the persimmons and sugar with the water, ginger, and cinnamon. the dried persimmons which were wonderful uncooked (you want to buy them from an asian market; they are available around new year’s. don’t buy the expensive trader joe’s.) turned astringent after boiled! i sadly had to throw them out! i also just used a 1c. sugar which was plenty.
Different & refreshing!