I know Tamarind is an ingredient most people associate with curries, chutneys, and dipping sauces, but it makes the most delightful beverage in summer, especially in Ramadan. Sweet and sour with a touch of cumin, it’s sure to tickle your palate! Learn how to make it with this easy recipe.
I’ve talked in detail about Tamarind in my tamarind dipping sauce and sugar-free imli tamarind chutney recipes on my blog, in case you’re interested. In short, this fruit dubbed with the name “Tamar Hindi” (Indian date) by the Persian and Arabs tastes nothing like a date. While the texture of the pulp is like that of a date, the taste is extremely sour.
WHY DRINK TAMARIND JUICE?
The tamarind pulp contains many vitamins and minerals, which make it a wonderful addition to your diet. The benefits range from fighting cancer, diabetes, and heart disease to being a cooling drink that can act as a laxative and anti-septic.
THE RECIPE
Making the juice is fairly simple once you have the pulp soaked and strained into a pulp. I usually boil the tamarind with water to help loosen the pulp. I know many people simply soak their tamarind, but actually boiling it softens the pulp much better, yielding a thicker consistency. After the water cools down, I strain it to remove all the seeds and fiber.
The remaining paste is then boiled with water and sugar till the sugar melts. Once all of the ingredients are well blended, the cumin is roasted, ground, and added to the juice.
Once chilled, I serve the juice in glasses rimmed with black salt.
INGREDIENTS
½ cup tamarind
2 cups sugar
8 cups water
½ tsp salt
1 tsp ground cumin
½ inch piece ginger
GLASS RIM GARNISH INGREDIENTS
1 lemon
4 tablespoons black salt
INSTRUCTIONS
- Place the tamarind in 2 cups water and bring to a boil
- Turn the stove off after you reach the first boil and let the tamarind soak for 2 hours
- Prepare a simple syrup by boiling 2 cups water and 2 cups sugar till all of the sugar is dissolved
- Strain the tamarind using a fine mesh strainer, removing any pits and fiber
- Dry roast and grind the cumin
- Peel and thinly slice ginger
- Mix the strained tamarind, simple syrup, and ginger and bring to a boil and turn the stove off
- Add in the cumin and remaining 4 cups of water
GLASS RIM GARNISH
- Quarter the lemon
- place the black salt in a shallow plate
- use the lemon to wet the glass rim
- Dip in the salt
- Set aside for a minute to dry the rim completely before pouring your beverage.
For more recipes like this, follow Nosheen Babar at untoldrecipesbynosheen.com
About Nosheen: She graduated from Southeastern University and completed her high school at Karachi Grammar School. She later worked at Bank of America and ANZ Grindlays Bank. She has also served voluntarily for several boards, including Treasurer of an Elementary School Board, Second Vice President of an Elementary School Board, Treasurer of a Middle School Board, and On the board of a Non-Profit (O.S.E.F-Ocean Springs Education Foundation)
For more interesting recipes from Nosheen, watch this space.