Hongsi sujeonggwa

Peel the ripe persimmons and remove their cores. Mash the persimmon flesh thoroughly into a smooth puree. Set aside.

In a large pot, combine the water, cinnamon sticks, and fresh ginger. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors of the cinnamon sticks and fresh ginger to infuse into the water.