Tamarind Sharbat

Submitted by Diana Adcock

"This recipe is posted by request."

 

• Ready In: 7mins
• Ingredients: 3
• Yields: 1 1/4 cups
• Serves: 5

ingredients

• 1⁄2 cup tamarind paste
• 1 cup sugar
• 1⁄2 cup water

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.

Reviews

[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.

 

[Missy Wombat]

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

 

[Aunt Cookie]

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!