Hyangsolgo , which was called paesuk or risuk , is pear punch.
From of old the Korean people loved to make and drink the refreshing and aromatic punch regardless of seasons.
Records of the drink can be found in Kyuhapchongso , Siuibang , Puinphilji and other documents from the feudal Joson dynasty (1392–1910).
Kyuhapchongso (1815) reads as follows:
Hyangsolgo is made by boiling peeled pear slices with ginger in honeyed water, a pepper corn set in each of the slices. And then juice from the fruit of Schizandra chinensis , cinnamon powder and pine nuts are put into the drink before serving.
Peeled sour and hard gourd-shaped wild pears are used in preparing the drink.
Only sour pears make the colour of the drink red, and in case of less sour pears, a little amount of juice from the fruit of Schizandra chinensis can be put in the drink.
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