Sweet and Tangy Tamarind Syrup

4.67 from 9 votes

Sweet and tangy tamarind syrup. Perfect for preparing a quick, refreshing drink!

Prep Time15

Cook Time1

Total Time1 15

Course: Drinks

Cuisine: Assyrian, Mexican, Middle Eastern

Servings: servings

Calories: 80kcal

Unwrap the tamarind paste and cut it in half. Rewrap and store one half for later use. Cut the remaining tamarind into chunks, place it in a pot, and cover it with six cups of water.
Place three dried limes on a cutting board, and crush with a mallet. The seeds taste bitter, so sort through the pieces of dried limes, and discard the seeds.
Bring the mixture to a boil over medium heat then simmer on low for 30 minutes, stirring occasionally.
Carefully pour the liquid through a strainer that's placed over a large enough bowl to hold the liquid. Use a spoon or a spatula to push the pulp through the strainer.
Scrape the tamarind pulp from the bottom of the strainer, and mix it into the liquid in the bowl.
Rinse the pot that was used to boil the tamarind mixture in, then pour the strained liquid back in. Whisk in four cups of sugar.
Stir the mixture until it comes to a boil. Reduce the temperature, and simmer for 30 minutes. Pour the tamarind syrup into a large mason jar, and store it in the refrigerator.

Tamarind gives food a hard to duplicate, distinct tamarind flavor. It can be purchased in a variety of forms.
Fresh tamarind pods are readily available in most ethnic markets. Many stores carry the dried tamarind pods in the spice section.
The dried pods need to be rehydrated in warm water. Once softened, the shell and stringy parts are discarded, and the dark paste is retained for eating or cooking with.
You also have the option of purchasing the paste ready to eat. I prefer the paste because it's more convenient to use, and I lack patience!