For optimal flavour, choose cinnamon sticks that are fresh and fragrant. Break them into smaller pieces to release their essence more effectively.

Slice the ginger thinly after peeling it. Thin slices maximize surface area, allowing the ginger to infuse the water fully.

If the persimmons are hard, soak them in warm water for a few minutes to soften them before use.

In a large pot, add 6–7 cups of water, 6–8 cinnamon sticks, and 1 cup of sliced ginger. Place over medium heat and bring to a boil.

Once boiling, reduce the heat to low and let the mixture simmer for 30–40 minutes. This slow simmer extracts the flavors of the spices without bitterness.

After simmering, strain the liquid into a clean pot or large bowl to remove the solid ingredients.

While the liquid is still heated, add 1/2 to 3/4 cups of honey or brown sugar and stir. Adjust the sweetness to your preference.

Return the sweetened liquid to the pot and simmer for another 10 minutes to meld the flavors.

Slice the dried persimmons into quarters or leave them whole, depending on your preference.

Add the persimmons to the sweetened cinnamon-ginger liquid. Let them soak for at least 30 minutes, allowing their natural sweetness to enhance the punch.

For a traditional warm sujeonggwa, serve immediately in small bowls or cups.

For a chilled version, refrigerate the punch for several hours or overnight. The flavors intensify as it rests, and the drink becomes wonderfully refreshing.