Tamarind Sherbet
July 21st, 2007
How I come to learn about tamarind paste was through a pad Thai recipe I have been using for several years now. It is used mostly for its sourness. I came to like the flavor it adds but quite not sure how to utilize this paste into recipes I put together with what I have at hand.
Never noticed the recipe for tamarind drink written on the jar until one day I learned from Işıl that you can make a drink out of the tamarind fruit. Quite easy to make, and very tasty if you are into slightly sour drinks.
Turns out this drink is known in parts of Turkey, too. And quite popular in Mexico, along with the horchata, jamaica (hibiscus flower) and watermelon juice. If you want to try it home, you can stop by a Mexican, Indian or Asian store to get tamarind and follow this recipe, or just go for the tamarind paste and mix it with warm water to dissolve, strain and mix sugar to taste.
- abut 2 oz (50 gr) tamarind
- 1 qt (lt) of water
- 1 cup (or to taste) sugar
Soak the tamarind in water for 7 – 8 hours in a glass jar or stainless steel pot. Add sugar, boil for 10 – 15 mins. Strain through fine sieve, refrigerate and enjoy cool!
2007-07-24 at 1.34 am
I had never seen the fruit before, thanks for sharing the picture.
2007-08-01 at 8.59 am
If you like the taste of tamarind, you should try the Filipino soup called “sinigang”. The broth is made sour with the tamarind pulp. Sinigang can be made with chicken, beef, pork, or prawns, and vegetables such as eggplants, bokchoy, long beans, etc. And… I have discovered that some Asian stores now sell tamarind pulp/puree. So no more soaking and straining for me… it’s much more convenient :-)
2007-08-01 at 12.00 pm
It`s my favourit drink in Ramadan :)
I always add a little bit of flower water ..
try it :)
thanks 4 your great recipes
2008-03-22 at 12.04 pm
It`s my favourit drink :)