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.

Naomi Duguid
Recipe by Cooking Light June 2013

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

hands-on:
5 mins
total:
27 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Combine tamarind syrup with remaining 6 cups water in a large pitcher. Serve over ice. Garnish with lime slices, if desired.

  • 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.

Nutrition Facts

86 calories; fat 0.1g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 0.4g; carbohydrates 22.4g; fiber 0.4g; cholesterol 0mg; iron 0.5mg; sodium 8mg; calcium 2mg.
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