Tamarind Sharbat

READY IN: 7mins
Recipe by Diana Adcock

This recipe is posted by request.

Top Review by Mr Sparkle

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.


  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.

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