Total Time
7mins
Prep 2 mins
Cook 5 mins

This recipe is posted by request.

Ingredients Nutrition

Directions

  1. Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
  2. Stir while sugar dissolves.
  3. You should have a syrup the consistency of maple syrup.
  4. If it's thicker add a bit of water and cook another minute.
  5. This will thicken up a bit when cool but still pourable.
  6. Pour into a sterile jar or bottle.
  7. This will keep for 3 or 4 days on the counter.
  8. To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.
Most Helpful

5 5

Nothing quenches a summer thirst better! Instead of sugar, I use a couple of spoonfuls of miel de cana, a mild cane molasses found in Spain.

5 5

I accidentally bought a second batch of tamarind so was looking for ways to use it up. This is easy and tastes great.

5 5

This is really tasty! I use half as much syrup (2 tb)as directed in the recipe for a serving...I think this would be too thick and sweet for me if I used a quarter cup. I let it boil for about 10 minutes, and the consistency was good at that point. Thanks for the recipe; I may actually use up that big jar of tamarind pulp I bought so long ago!