Tamarinddrink Recipes

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TAMARIND DRINK

The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced into India so long ago; it has often been reported as indigenous there also. It is extensively cultivated in tropical areas of the world. Sometime during the sixteenth century, it was introduced into America and today is widely grown in Mexico. I have a friend from Mexico who always has a pitcher of "fresca" in the fridge. Not the soft drink in a can, but a lovely, light fruit drink of some sort. Very refreshing. The cook time is the soaking time.

Provided by Countrywife

Categories     Beverages

Time 9h

Yield 2 quarts

Number Of Ingredients 4



Tamarind Drink image

Steps:

  • Cover tamarind pods with hot water.
  • Let stand 1 hour; drain.
  • Rinse and drain.
  • Remove pods, stems and strings from tamarinds.
  • Place pods in 2 quarts of water.
  • Let stand at least 8 hours or overnight; strain, reserving liquid.
  • Press as much tamarind pulp as possible through a sieve.
  • Mix pulp, reserved liquid and the sugar or honey.
  • Heat just until the sugar or honey melts.
  • Cover and refrigerate until chilled.
  • Serve over ice.

Nutrition Facts : Calories 1123, Fat 1.4, SaturatedFat 0.6, Sodium 82.5, Carbohydrate 291.8, Fiber 11.6, Sugar 280.2, Protein 6.4

1 lb whole tamarind pulp, pods
hot water
2 quarts water
1 1/2 cups granulated sugar or 1 1/2 cups honey

TAMER HINDI (TAMARIND DRINK)

Tamer hindi is a refreshing sweet and sour beverage-made with tamarind, water, and sugar-that's popular during the month of Ramadan.

Provided by Marlene Matar

Yield Makes about 10½ cups

Number Of Ingredients 3



Tamer Hindi (Tamarind Drink) image

Steps:

  • Separate the tamarind mass into chunks and place in a bowl. Cover with the boiling water and set aside for a few hours until the pulp dissolves in the water.
  • Rub the tamarind pulp and seeds with your fingers, and add 3 cups (700 ml) cold water.
  • Place the mixture in a fine mesh strainer set over a large bowl and press on the tamarind to extract all the juice.
  • Transfer the pulp residue to a small bowl and add 2 cups (480 ml) cold water, rubbing the mixture with your fingers. Strain into the large bowl used above.
  • Repeat the procedure a third time with 1 cup (240 ml) water.
  • Add the sugar to the tamarind juice in the large bowl and stir to dissolve.
  • Refrigerate and serve very cold with ice and water to dilute as desired (about ¼ cup or 60 ml water per 240 ml cup of juice).

12 oz. (350 g) block of semi-dried tamarind paste
3 cups (700 ml) boiling water
3 cups (1 lb. 5 oz. or 600 g) sugar

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