Refreshing Tomato Sujeonggwa
Crafting ‘Tomato Sujeonggwa’: A Healthy and Delicious Drink
Feeling thirsty as the weather warms up? Looking for a healthy beverage to quench your thirst? This time, we’ve made ‘Tomato Sujeonggwa,’ a delightful and healthy drink. This recipe is adapted from Macarong Yeosa’s recipe, and we’ve made half the batch. It’s a perfect blend of fresh tomatoes and traditional cinnamon punch, offering a unique and invigorating taste. Enjoy this wholesome drink made easily at home!
Ingredients
- 500g cherry tomatoes
- 125ml plum syrup (homemade preferred)
- 300ml water
- 1 Tbsp sugar
- 1/4 tsp salt
- 1-2 cinnamon sticks (or 6 pieces of cut cinnamon)
- 1-2 bay leaves
Cooking Instructions
Step 1
Begin by sterilizing the glass jars that will hold your Tomato Sujeonggwa. Place the jars upside down in boiling water, allowing the steam to fill them completely for about 10 minutes. This ensures a hygienic environment for your drink.
Step 2
Once removed from the boiling water, let the jars stand upside down. The residual heat will help them dry quickly, evaporating any remaining moisture. This step is crucial for preserving the drink and ensuring its longevity.
Step 3
Measure out 500g of fresh cherry tomatoes. (The tomatoes in the photo weighed 505g, so a slight variation is perfectly fine!).
Step 4
Wash the cherry tomatoes thoroughly under running water and carefully remove the stems from each one.
Step 5
To easily peel the tomatoes, you can make a small cross-shaped incision at the stem end. However, to prevent the flesh from getting damaged, I found it’s best to just make a tiny cut at the very tip of the stem area.
Step 6
Be careful not to cut too deeply, as this can cause the tomato juices to escape. Just a shallow cut that allows for easy peeling is sufficient.
Step 7
Now it’s time to peel the cherry tomatoes. While you can make Sujeonggwa with the skins on, peeling them results in a much smoother texture. This is especially desirable for a drink like Sujeonggwa, which is meant to be sipped easily. Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, carefully add the cherry tomatoes and blanch them briefly.
Step 8
After blanching for a short time, gently stir the tomatoes with a spatula once or twice, then immediately transfer them to an ice-cold water bath. This rapid cooling helps the skins loosen and peel away effortlessly.
Step 9
Did you know that tomatoes become even more nutritious when cooked? While it might seem like an extra step, preparing Tomato Sujeonggwa this way enhances its health benefits, making it a truly wholesome beverage.
Step 10
The blanched cherry tomatoes should now have skins that slide off easily. Gently place the peeled tomatoes into the sterilized glass jars.
Step 11
Look how beautiful these red tomatoes are arranged in the clear jar! It almost feels like the Tomato Sujeonggwa is already complete just by looking at them. I’m considering making sun-dried tomatoes next!
Step 12
Now, let’s prepare the flavorful liquid base for our Tomato Sujeonggwa. First, measure out 125ml of plum syrup. Using homemade plum syrup will add a deeper, richer flavor profile.
Step 13
In a pot, combine the 125ml of plum syrup, a pinch of salt, 1 tablespoon of sugar, and 300ml of water. After mixing, taste the liquid and adjust the sweetness by adding more sugar or plum syrup according to your preference.
Step 14
Traditional Sujeonggwa calls for whole cinnamon sticks. Since I couldn’t find them readily, I used cut cinnamon pieces. While the recipe suggests 1-2 whole sticks, I used about 6 pieces of the cut cinnamon. This amount provides a sufficient and pleasant cinnamon aroma that harmonizes beautifully with the tomatoes.
Step 15
Bring the mixture to a gentle boil, letting the aromatic spices infuse the liquid. The warm, sweet scent of cinnamon fills the kitchen, signaling that your Tomato Sujeonggwa is nearly ready! Besides peeling the tomatoes, the rest of the process is quite simple, isn’t it?
Step 16
While the liquid is simmering, divide the cinnamon pieces and place them into the jars among the tomatoes. The cinnamon adds both flavor and visual appeal.
Step 17
Carefully pour the warm Sujeonggwa liquid over the cherry tomatoes in the jars. At this moment, I was so eager to taste the finished Tomato Sujeonggwa!
Step 18
Once the jars are filled with the liquid, they are ready to be chilled in the refrigerator. Enjoy it cold for the best refreshing taste. Interestingly, I learned that Tomato Sujeonggwa is sometimes served as a special beverage to VIPs on golf courses! That speaks to its refined quality.
Step 19
After chilling and allowing the flavors to meld, I’ve served the Tomato Sujeonggwa in a bowl. I wasn’t always a big fan of traditional Sujeonggwa, often drinking it only for its health benefits. I was curious to see how the addition of tomatoes would transform the flavor. I was pleasantly surprised by its refreshing taste and depth!
