Prep 2 mins
Cook 5 mins
This recipe is posted by request.
Make and share this Tamarind Sharbat recipe from Food.com.
- Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
- Stir while sugar dissolves.
- You should have a syrup the consistency of maple syrup.
- If it's thicker add a bit of water and cook another minute.
- This will thicken up a bit when cool but still pourable.
- Pour into a sterile jar or bottle.
- This will keep for 3 or 4 days on the counter.
- To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.
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.
I accidentally bought a second batch of tamarind so was looking for ways to use it up. This is easy and tastes great.
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!