Servings: 6 servings
Calories: 32kcal
Ingredients
- 3 ounces fresh ginger thinly sliced
- 4 cinnamon sticks
- 8 cups water divided
- 1/2 cup allulose
- 1 tablespoon pine nuts for garnish
Instructions
- Simmer the ginger in 4 cups of water in one pot, and the cinnamon sticks in 4 cups of water in another, for 30 minutes each over low heat. Cooking them separately keeps the flavors clear.
- Strain both liquids through a fine sieve lined with a coffee filter and combine them.
- Stir in the allulose while still warm until dissolved. Taste and adjust the sweetness.
- Cool, then refrigerate until cold. Serve in small cups with a few pine nuts floating on top.
Notes
Most of the ginger and cinnamon is strained out, so the actual carbs per glass are lower than the calculated figure. The punch keeps in the fridge for a week.
Chef's Tip: Use cassia cinnamon sticks, which are common in Korea and give a stronger, spicier flavor than Ceylon cinnamon.
Keto Swap: Sujeonggwa is normally sweetened with plenty of sugar or honey and garnished with dried persimmons. Allulose sweetens it, and the persimmon is left out.
Success Tip: Freeze it in ice cube trays and add the cubes to sparkling water for a spicy summer cooler.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 32kcal | Protein: 1g | Fat: 1g | Fiber: 1.2g
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