Tart-Sweet Tamarind Drink

Photo: Brian Woodcock; Styling: Lindsey Lower

We call for tamarind pulp here, but it is sometimes deceptively labeled as tamarind paste. When shopping, make sure what you are getting contains the fiber and seeds--see Note below. For an extra-special touch, sugar the rim of the glass.

Yield: Serves 8 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 86
  • Fat: 0.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 22.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 8mg
  • Calcium: 2mg

Ingredients

  • 7 1/2 cups cold water, divided
  • 4 ounces tamarind pulp, coarsely chopped
  • 1/2 cup brown sugar
  • Lime slices (optional)

Preparation

  1. 1. Bring 1 cup water to a boil. Combine boiling water and tamarind pulp in a bowl; mash with a fork. Let stand 10 minutes. Mash tamarind again. Press through a sieve into a bowl, pressing pulp firmly against the sieve to extract all liquid. Discard solids.
  2. 2. Combine tamarind liquid and 1/2 cup water in a small saucepan over medium heat. Add sugar; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes or until liquid thickens slightly. Remove from heat; cool 5 minutes.
  3. 3. Combine tamarind syrup with remaining 6 cups water in a large pitcher. Serve over ice. Garnish with lime slices, if desired.
  4. Note: Look for blocks of tamarind pulp in Asian markets; it keeps a long time in the fridge when well sealed. Avoid tamarind paste that's sold in tins or jars; it often has a metallic taste.
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