Fragrant Apple Cinnamon Punch (Sujeonggwa)
Fragrant Apple Cinnamon Punch (Sujeonggwa)
How to Make aromatic and Subtle Apple Cinnamon Punch
A light and refreshing Apple Cinnamon Punch, made with plenty of cinnamon, perfect for enjoying any time.
Main Ingredients- 500g Cinnamon sticks
- 5 Apples
- 8 Liters Water
Sweetener- 700g Brown sugar (adjust to taste)
- 700g Brown sugar (adjust to taste)
Cooking Instructions
Step 1
Gently rub the cinnamon sticks with your hands to wash them, especially if they have any dirt or residue on the peel. Ensure they are thoroughly cleaned.
Step 2
Place the washed cinnamon sticks into 8 liters of water and let them soak for about 30 minutes. This allows the water to absorb the deep aroma and flavor of the cinnamon.
Step 3
Wash the apples thoroughly using baking soda to remove any impurities from the skin. Rinse them under running water and pat them dry. Core the apples and cut them into bite-sized pieces (e.g., quarters or eighths) for garnishing the punch.
Step 4
The ingredient preparation is quite simple, isn’t it? Having fresh ingredients ready is half the battle! Now, let’s start the cooking process.
Step 5
Keep the cinnamon sticks in the water and bring it to a simmer. Let it boil gently for over 40 minutes. Simmering over medium-low heat, rather than high heat, helps to deeply extract the flavor and aroma. Stir occasionally to prevent sticking.
Step 6
After simmering for more than 40 minutes, remove the cinnamon sticks. They have now served their purpose and can be discarded or set aside.
Step 7
Add the prepared apple pieces to the fragrant cinnamon-infused water. Continue to simmer for another 40 minutes or more. As the apples cook, they will release their natural sweetness, enhancing the overall flavor of the punch.
Step 8
Once the apples have been simmered sufficiently, strain the liquid through a fine-mesh sieve lined with cheesecloth. This step removes all solids (apple and cinnamon bits), resulting in a clear and refined punch base.
Step 9
Pour the clarified apple and cinnamon liquid back into the pot. Add the brown sugar and continue to simmer for at least 20 minutes, or until the sugar is completely dissolved and the liquid slightly thickens. Adjust the amount of sugar to your preference. Stir occasionally to prevent the sugar from sticking to the bottom. Allow the finished punch to cool completely before serving. It’s best enjoyed chilled!
