Nectar #1 Su-Jeong-Ga (Ginger Cinnamon Persimmon Beverage)
I make this nectar for special occasions. Usually there will be someone who respond with bliss on their face after tasting it. It is ginger cinnamon persimmon punch called Su-Jeong-Gwa, a special beverage in Korean cuisine. In the blazing high desert summer days, serve with ice. The pinenuts are lightly toasted and sent floating on the surface. The ginger, persimmon,
and cinnamon converges to create a flavorful and aromatic elixir.
 |
| Iced Su-Jeong-Gwa photo by High Desert World |
The elixir is concocted with cinnamon sticks, ginger and dried persimmons. I brew them separately for about 30 minutes, then combine the flavors for another 20 minutes. You'll find many recipes on the web, which is where I learned to make it. It's an enchanting elixir, perfect to cool off the hot summer days with some blissful flavors.
 |
| Ingredients for magic: Fire, water, sugar, ginger, cinnamon sticks, dried persimmons and pine nuts. |
Next on my Heavenly Drinks From Around The World entry is Atol de Elote, a Salvodoran corn and milk beverage I discovered at Con Sabor restaurant in LA. It took some web sleuthing to find the special recipe as there are several regional variations. Now I make them on rare snowy days in the high desert. A perfect winter beverage that will shelter you in warmth and goodness as snow falls outside.