- 3/4 cup sugar
- 1/2 pound fresh ginger, scrubbed and cut into 1/2-inch slices
- 12 ounces dried persimmons
- 1/4 pound pine nuts
- In a large saucepan, combine 10 cups of water, the sugar, and ginger and bring to a boil. Simmer for 5 minutes, remove from heat, and add the persimmons.
- Let sit for at least 2 hours to allow the flavors to steep. Strain into a decanter.
- Cover and refrigerate up to 3 days ahead. Serve chilled in teacups garnished with pine nuts.