6 Serves
99 Mins
Scrub the ginger thoroughly and slice it thinly. Rinse the cinnamon sticks under cold water.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
In a large stock pot, combine the ginger, cinnamon sticks, and water. Bring to a boil, then reduce heat and simmer for 60 minutes to extract the flavors.
Strain the liquid through a fine mesh sieve into a clean pot, discarding the ginger and cinnamon solids.
Add the brown sugar to the strained liquid and simmer for another 15 minutes until the sugar is fully dissolved and the flavor is balanced.
Remove from heat and allow the punch to cool completely before refrigerating. Serve chilled, garnished with dried persimmons and pine nuts.
9
g47
g11
g
