Best 4 Tamarind Drink Recipes

TAMARIND DRINK

Steps:

• In a saucepan over medium heat, combine 1 cup of the water and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
• Allow the simple syrup to cool completely and set aside.
• Shell and devein tamarind pods.
• In a saucepan over medium heat, combine tamarind and 3 cups of the water.
• Bring to a simmer, stirring and mashing with the back of a spoon until softened and mixture is thickened. The flesh at this point has mostly peeled from the seeds.
• Set a fine-mesh sieve over a pitcher. Place tamarind pulp in the sieve and slowly add the remaining 4 cups water, mashing with the back of the spoon to extract any remaining pulp. Strain and discard seeds.
• Sweeten the tamarind water with simple syrup to taste and stir well. Serve over ice.

TAMARIND DRINK RECIPE

Steps:

• Remove the outer shell of the tamarind and place the pulp in a kitchen bowl.
• Boil half the water and pour it over the tamarind pulp in the bowl.
• Add the rest of the water and leave to soften for about 5-10 minutes.
• Pour the water and tamarind pulp along with the ginger into a blender.
• With the blender on the lowest settings, pulse to separate the seeds from the pulp. This may take a few goes before all the seeds are separated.
• Strain
• Add the vanilla extract, angostura bitters, lime juice, and sweeten to taste.
• Put to chill and serve over plenty of ice.

TAMARIND DRINK

Steps:

• Cover tamarind pods with hot water.
• Let stand 1 hour; drain.
• Rinse and drain.
• Remove pods, stems and strings from tamarinds.
• Place pods in 2 quarts of water.
• Let stand at least 8 hours or overnight; strain, reserving liquid.
• Press as much tamarind pulp as possible through a sieve.
• Mix pulp, reserved liquid and the sugar or honey.
• Heat just until the sugar or honey melts.
• Cover and refrigerate until chilled.
• Serve over ice.

TAMER HINDI (TAMARIND DRINK)

Steps:

• Separate the tamarind mass into chunks and place in a bowl. Cover with the boiling water and set aside for a few hours until the pulp dissolves in the water.
• Rub the tamarind pulp and seeds with your fingers, and add 3 cups (700 ml) cold water.
• Place the mixture in a fine mesh strainer set over a large bowl and press on the tamarind to extract all the juice.
• Transfer the pulp residue to a small bowl and add 2 cups (480 ml) cold water, rubbing the mixture with your fingers. Strain into the large bowl used above.
• Repeat the procedure a third time with 1 cup (240 ml) water.
• Add the sugar to the tamarind juice in the large bowl and stir to dissolve.
• Refrigerate and serve very cold with ice and water to dilute as desired (about ¼ cup or 60 ml water per 240 ml cup of juice).