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Recipes

1504 records with their sources, across 11 categories.

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4 recipes

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Photograph of Sujeonggwa (cinnamon-ginger fruit punch).

Sujeonggwa (cinnamon-ginger fruit punch)

A chilled Korean dessert punch of cinnamon and ginger boiled in water, sweetened and poured over dried persimmons.

Korea · Modern method
· Drinks
A pale ruby-pink sparkling strawberry shrub cordial over ice in a clear glass, garnished with strawberry and mint.

Carbonated cordial, shrub or juice

A cold finished drink charged with carbon dioxide in a home carbonator that accepts liquids other than water. Carbonating is not fermentation and does not preserve the drink.

Modern adaptation
Drinks
Original editorial photograph of pale, opaque sake-lees amazake in a ceramic cup beside the saucepan used to heat it. Illustrative, not a commercial product or the Inaba Brewery batch; residual alcohol may remain.

Sake-Lees Amazake

A Japanese sweet drink made by dissolving sake lees in hot water and adding sugar, often with ginger or salt; it carries flavours and alcohol from sake brewing but normally undergoes no new fermentation.

Japan · Traditional method
· Drinks
A sake bottle is partly immersed in a warm-water bath as a probe checks hi-ire temperature.

Hi-ire (heat treatment of sake)

Hi-ire is the Japanese heat treatment of finished sake, about 65 °C, used to stop re-fermentation and souring. Brewers applied it from the Muromachi era.

Japan
Drinks