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Persimmon Tea

Dana Gallagher
Serves 8 Hands-On Time: 05m Total Time: 2hr 00m

Ingredients

  • 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

Directions

  1. 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.
  2. Let sit for at least 2 hours to allow the flavors to steep. Strain into a decanter.
  3. Cover and refrigerate up to 3 days ahead. Serve chilled in teacups garnished with pine nuts.
By Kay Chun,  November 2001
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Quick Tip

Keep unpeeled ginger in a sealed plastic bag in the refrigerator for up to 3 weeks.

Nutritional Information

  • Per Serving
  • Calories 73Calories From Fat 0%
  • Calcium  0mg
  • Carbohydrate  19g
  • Cholesterol  0mg
  • Fat  0g
  • Fiber  0g
  • Iron  0mg
  • Protein  0mg
  • Sat Fat  0g
  • Sodium  0mg
What does this mean? See Nutrition 101.

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