- Pour water into a saucepan, add ginger and cinnamon and bring to boil. Let simmer for at least 15 mins or until the flavour of ginger and cassia bark has seeped into the water.
- Turn off the heat and add the sugars. Stir until the sugars dissolve. Let cool.
- Once cooled, pour into a jug and keep in the fridge. If using persimmons, add the dried fruit to the punch 30 mins before serving.
- Pour cinnamon punch into a glass or bowl, add a few pine nuts and dried persimmons into the drink.