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Vegan East Asian Recipes
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Non Alcoholic Korean Strawberry Punch
from: Bergy

Desserts are not common in Korea but they do enjoy some fresh fruit or a fresh fruit punch like this one. Very nice end to a Korean dinner or any other dinner This recipe was originally from "Eating Right" magazine 1993

SERVES 12

  • 2 quarts water
  • 3/4 cup sugar
  • 2 pints fresh strawberries, washed,hulled and thinly sliced
  • 1 inch gingerroot, peeled and thinly sliced
  • 2 tablespoons pine nuts

Boil the water and sugar together, stir until the sugar is dissolved, boil ten minutes and let it completely cool (about 1 1/2 hrs) Place strawberries& ginger in a large bowl and pour in the sugar syrup.

Cover and put in the fridge for about 2 hours to chill.

Remove ginger and pour into glasses or punch cups garnish with a few pine nuts on top and serve.