Directions

To Cook

1. 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.
2. Turn off the heat and add the sugars. Stir until the sugars dissolve. Let cool.
3. 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.

To Serve

1. Pour cinnamon punch into a glass or bowl, add a few pine nuts and dried persimmons into the drink.