Prep 5 mins
Cook 5 mins
A great way to use tamarind pods! A Mexican recipe adapted from Rick Bayless's book "Authentic Mexican". I have also discovered the tamarind is used throughout much of Africa! Now, having said that, tamarinds are also grown and widely popular in the tropics, so this could also be classed as a Caribbean recipe!
- 8 large fresh tamarind pods
- 1⁄2 cup granulated sugar (or more as desired)
- Bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute. Pour into a glass or stainless steel bowl and steep for about 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods.
- Use your hand or a spoon and break up the softened pods to free the pulp and the seeds.
- To finish:.
- Strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving.
It was very easy to make and follow the recipe. It tastes great!
I have never made this but my husband bought the Tamarindo pods at the store and wanted it. I found this recipe, made it, and loved it!!! It was easy to make and tasted great.
OMG! Better than the restuarantsss!!! MMMMM!!!! THis was my first time EVERRR making Tamarindo and let me tell you I was intimidated but boy you made this recipe EASY! i love how you told me exactly how MANY pods i needed and not how much it should weigh. I didnt even add extra sugar, you are on target with EVERYTHINNGG! I LOVE IT!!!!!! will keep this FOREVER..and i will be the first in my family to start bringing this juice to partys. i plan to quaddrupal this and make 5 gallons of this every party now cuz i know this recipe is a WINNNERR! thanks for making it sooooo easy!