This traditional beverage is made by putting whole black pepper into a pear, boiling the pear in honeyed or sugar water, then chilling the mixture. Because the ingredients were quite scarce during the Joseon period, it was only drunk in the royal palace. The name “Sujeonggwa” today denotes a cinnamon punch with dried persimmon only, but originally speaking, it referred to all kinds of punch. Indeed, historical records say that the “sujeonggwa” used in royal banquets featured fruits, such as citrus, tangerine, cherries, hawberry, black raspberry, and pine nuts, honey, omija, and ginger. Some beverages in this category include the pear pepper punch, dried persimmon cinnamon punch, and hawberry punch. This particular punch creates a unique harmony between the sweet and refreshing flavors of pear with the spicy notes from the whole peppercorn.
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