Tamarind Liquid Recipes

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
• Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.

Steps:

• In a teakettle bring water to a boil.
• Place the tamarind pulp in a heatproof mixing bowl or baking dish.
• Add lime juice if using it.
• Pour boiling water over the tamarind.
• Stir in sugar and/or honey.
• Cover and allow to stand several hours or overnight.
• Strain the tamarind water through a strainer or clean cloth.
• Dilute with more water and add more sugar or honey to taste.
• Refrigerate and serve over ice.
• As variations, a few spoonfuls of cinnamon, vanilla, or grated ginger may be combined with the tamarind pulp before the water is added.