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This Ceylon Cinnamon Persimmon Tea dessert drink from a Korean recipe called Sujeonggwa is shockingly good, helping you to digest a heavy meal. Loaded with sugar of course, but the power of Ceylon Cinnamon and ginger offsets the downside.

We can say that it is sugar neutral. Kind of like the adage having your cake and eating it too. This is because cinnamon is very good at modulating your sugar spikes.

Ginger, one of the most ancient of spices is fabulous at helping digestion, a possible cancer preventer, and reputedly a powerful sexual stimulant. No wonder the Koreans have it for dessert.

Prep Time : 10 minutes
Cook Time : 45 minutes
Serves : 2 people



  1. Add the water, cinnamon sticks, and ginger bring to a slow boil on medium low heat (Abut 25 minutes)
  2. Once boiled switch off heat, add the sugar and let it rest for 15 minutes. The cinnamon will now bleed and become a deep red
  3. Remove the ginger after 15 minutes of cooling but leave the cinnamon sticks in
  4. Remove Persimmon stems, wash and add to the tea
  5. Pour into a glass jar, cover and let it rest in the refrigerator for 12 hours
  6. Serve Serve cold in a dessert bowl with ice cubes with one persimmon in each bowl and sprinkled with pine nuts.


The Korean Sujeonggwa (pronounced Soo Jung Gwa ) is a traditional dessert drink. Served cold after dinner. It is usually for special occasions like weddings and birthday parties. But these days you can it at Korean grocery like this here. But that is probably made with Cassia Cinnamon. Far better to maker it fresh with Ceylon Cinnamon.

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Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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