- 4-5 dried persimmons
- 4-5 cinnamon sticks, rinsed
- 1 inch piece of ginger, peeled and cut into 1/4″ slices
- 3/4 cup of sugar
- Pine nuts for garnishing
- 8 cups of water
Put ginger and cinnamon sticks in a pot that will hold 8 cups of water.
Add water to the pot.
Boil for 15 minutes over high heat with the lid on.
If it boils over, take off the lid.
Lower the heat to medium and boil for another 20-25 minutes.
Add 1 cup of sugar.
Stir and cool it down.
Strain cinnamon sticks and sliced ginger in a colander and discard.
Remove the stems from the dried persimmons and wash thoroughly under cold running water.
Pour the tea it into a large glass jar or glass bowl.
Add the persimmons.
Cover and keep it in the refrigerator for at least 12 hours.
Serve cold with ice cubes.
Each serving should have one persimmon in it with a few pine nuts sprinkled on top.
It will keep in the fridge for about 1 week; best used within one week.