Tamarind Drink is a cool, refreshing treat. Tamarind is soaked in hot water to extract the flavors from the tamarind pods then sweetened.
Tamarind Drink is a cool, refreshing treat straight from my childhood. To make this drink, tamarind is soaked in hot water to extract the flavors from the tamarind pods then sweetened and chilled to make a slightly sweet and sour drink that’s sure to transport you to somewhere tropical. Tamarind drink is made with ripened tamarind which if you’re fortunate enough, you can pick straight from the tree. If you live in a climate where it isn’t readily available you can find the paste or pods at a local Asian, African or Caribbean market.
WHAT IS TAMARIND?
Tamarind is in the legume family and is grown in pods. It originates in Africa but can be found around the world in regions with a tropical climate like Asia, India, the West Indies and South America. It can be eaten green with salt and pepper or ripe in a variety of dishes. Tamarind is a popular ingredient in Asian cooking and can be used in sauces such as this Tamarind BBQ Sauce. Tamarind can also be stewed to make a sweet syrupy treat, it can be make into tamarind sauce, or rolled in sugar to make tamarind balls.
HOW TO USE TAMARIND PULP OR WHOLE TAMARIND TO MAKE TAMARIND JUICE
Whole tamarind has the shell, seeds and strings still attached so you will need to remove shell and strings. Tamarind paste is tamarind that’s had the shells, seeds and strings removed. It’s also softer than tamarind straight out of the pods because it’s been cooked in hot water. Both have the natural flavor of tamarind but the paste is easier to use. But if you’re unable to find tamarind paste here’s how to remove the tamarind from the shells. The pods are easy to break and can be done so by using your finger. Separate the shells the remove the fibrous string that surrounds the seeds. It is not necessary to remove the seed for this recipe. Discard the strings and shell.
RECIPES USING TAMARIND
Jerk Ribs with Tamarind Honey Sauce
Get the Recipe TAMARIND DRINK
- 8 oz tamarind paste
- 2 1/2 qt water
- 1- 1 1/2 cup sugar
- a few dashes angostura bitters
- Boil 6 cups of water then remove from heat.
- Add tamarind paste then break up using a spoon.
- Let sit for 30-45 minutes until the water has cooled.
- Strain into a pitcher, then discard the pulp.
- Add sugar and stir until it's dissolved.
- Add 4 cups of cold water and bitters then stir.
- Place into fridge to chill before serving.