Ginger Cinnamon Tea with Dried Persimmons
1 cup peeled and thinly sliced ginger
10-12 cinnamon sticks
2 cups honey or honey powder
5 dried persimmons
4 quarts water (16 cups)
Toasted pine nuts
Peel a large knob of ginger (this is easily done with a spoon) and slice thinly. You should have about 1 cup.
Bring ginger, cinnamon sticks and water to a boil, and then reduce to a simmer for 30 minutes.
Turn off heat and let it steep for about 10 minutes.
Add honey or honey powder.
Using a fine mesh strainer, strain into a large bowl or container.
Cool to room temperature
Clean persimmons and remove the hard stem
Put dried persimmons in the bottom of a glass pitcher or container and pour the tea over it.
Refrigerate for several hours or overnight. This will keep in the refrigerator for approximately 3 to 4 days.
To serve, pour over lots of ice and sprinkle toasted pine nuts over it.
Peel ginger with a spoon