Korean pear/ persimmon tea

Korean pear/ persimmon tea

The Koreans enjoy drinking a variety of fruit and spice infusions as a digestive after a meal. Generally sweetend with honey, they can be drunk hot or chilled.

700 ml water
2 tbsp palm or granulated sugar
2 tbsp honey
30 g fresh root ginger, peeled and sliced

1 asian pear, peeled, cored and sliced
2 dried persimmons
1 tsp pink peppercorns

Pour water into a pot and remaining ingredients. Bring water ti the boil, stirring until sugar has dissolved. Reduce heat and simmer gently for 35-40 minutes until mixture is fragrant.

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