Tamarind Juice

Tamarind Juice

Tangy, fruity tamarind pulp steeped and sweetened into a refreshing cooler.

Total 2 hr 15 min Makes 16 servings Calories 85/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This tamarind juice balances sharp, fruity tartness with sugar for a cooling drink popular across Latin America, Africa, and Asia. The tamarind pods are soaked, mashed, and strained to extract their pulp, then diluted and sweetened to taste. Serve it well chilled over ice as a refreshing counterpoint to spicy or rich meals.

Ingredients

  • 1 pound tamarind pods, shelled and deveined (or 8 ounces tamarind pulp block)
  • 6 cups warm water, divided
  • 1 cup granulated sugar, or to taste
  • 4 cups cold water
  • 1 ice cubes, for serving

Method

  1. Break the tamarind pulp into smaller chunks and place it in a large bowl.

  2. Pour 4 cups of warm water over the tamarind pulp and let it soak, softening the fibers.

  3. Mash the softened tamarind with your hands or a spoon, working it against the sides of the bowl until the pulp separates from the seeds and fibers and the water turns dark brown.

  4. Pour the mixture through a fine-mesh strainer into a large pitcher, pressing the solids with a spoon to extract as much liquid and pulp as possible. Discard the seeds and fibers left behind.

  5. Return the strained seeds and fibers to the bowl, add the remaining 2 cups of warm water, and repeat the soaking and mashing process to extract any remaining pulp.

  6. Strain this second batch into the same pitcher, pressing out all the liquid, then discard the remaining solids.

  7. Add the sugar to the tamarind liquid and whisk until fully dissolved.

  8. Stir in the cold water to dilute the concentrate to taste, adjusting with more water or sugar as needed.

  9. Chill the tamarind juice in the refrigerator until cold.

  10. Stir well and serve over ice.

Rate this recipe

★ 4.0 (1)

Tamarind Juice

This tamarind juice balances sharp, fruity tartness with sugar for a cooling drink popular across Latin America, Africa, and Asia. The tamarind pods are soaked, mashed, and strained to extract their pulp, then diluted and sweetened to taste. Serve it well chilled over ice as a refreshing counterpoint to spicy or rich meals.

2 hr 15 min 16 servings 85 cal

Ingredients

  • 1 pound tamarind pods, shelled and deveined (or 8 ounces tamarind pulp block)
  • 6 cups warm water, divided
  • 1 cup granulated sugar, or to taste
  • 4 cups cold water
  • 1 ice cubes, for serving

Method

  1. 1

    Break the tamarind pulp into smaller chunks and place it in a large bowl.

  2. 2

    Pour 4 cups of warm water over the tamarind pulp and let it soak, softening the fibers.

  3. 3

    Mash the softened tamarind with your hands or a spoon, working it against the sides of the bowl until the pulp separates from the seeds and fibers and the water turns dark brown.

  4. 4

    Pour the mixture through a fine-mesh strainer into a large pitcher, pressing the solids with a spoon to extract as much liquid and pulp as possible. Discard the seeds and fibers left behind.

  5. 5

    Return the strained seeds and fibers to the bowl, add the remaining 2 cups of warm water, and repeat the soaking and mashing process to extract any remaining pulp.

  6. 6

    Strain this second batch into the same pitcher, pressing out all the liquid, then discard the remaining solids.

  7. 7

    Add the sugar to the tamarind liquid and whisk until fully dissolved.

  8. 8

    Stir in the cold water to dilute the concentrate to taste, adjusting with more water or sugar as needed.

  9. 9

    Chill the tamarind juice in the refrigerator until cold.

  10. 10

    Stir well and serve over ice.