If you didn’t grow up with this drink, the color might look a little intimidating—it is undeniably brown. But the flavor is one of the most refreshing things you can drink on a hot day. It hits that specific spot between sweet and sour, similar to a very strong lemonade or iced tea, but with a deeper, earthier note.
I make this often during Ramadan because it’s surprisingly good at quenching thirst after a long day without water. I’ll admit, dealing with the sticky block of tamarind paste can be a bit messy—I usually end up with sticky brown spots on my counter—but the pre-made syrups you buy in bottles just taste like citric acid and sugar. The real thing has a complexity that is worth the overnight soak.
Ingredients
- 9 oz (approx. 250g) dried tamarind pulp block (make sure it’s the kind with seeds/fibers, not the smooth jarred concentrate)
- 1 gallon water (divided)
- 3 ½ cups white granulated sugar (start with 3 cups if you prefer it tart)
- Ice for serving
- Optional: 1 teaspoon rose water
Instructions
- The Soak: Break the sticky block of tamarind into smaller chunks. Put them in a very large bowl and cover with 2 quarts (8 cups) of water. Cover it with a plate or plastic wrap and leave it on the counter overnight. If you are in a rush, use boiling water and soak for 2 hours, but cold soaking preserves the flavor better.
- The Messy Part: After soaking, the fruit should be soft. Use your hands to squish and rub the tamarind in the water. You want to separate the meat of the fruit from the hard seeds and stringy fibers. It will look murky and thick.
- Dilute and Sweeten: Add the remaining 2 quarts (8 cups) of water to the bowl. Dump in the sugar. Stir well. It might seem like a lot of sugar, but tamarind is incredibly sour naturally—you need it.
- Strain: Set a fine-mesh strainer over a clean pitcher. Pour the mixture through. You will likely have to stop halfway to clear the seeds out of the strainer. Press down on the pulp with a spoon to get every drop of flavor before throwing the solids away.
- Chill: Refrigerate until ice cold.
Why You’ll Love This Recipe
- Make-Ahead Friendly: Since it requires soaking, it’s actually better to start this the day before you need it.
- Control: You decide the sugar level. Store-bought versions are often syrup-heavy; here you can let the natural tartness shine if you prefer.
- Volume: This makes a full gallon, which lasts our house about 3 days.
Chef’s Tips for Perfection
- Don’t Ruin Your Towels: If you use a cheesecloth or kitchen towel to strain this, be aware that tamarind stains are stubborn. Use an old cloth or stick to a metal mesh sieve.
- Adjusting Acidity: Tamarind crops vary in sourness. Before you add the full amount of sugar, taste the water. If your block is particularly sour, you might need up to 4 cups of sugar.
- Serving: It separates slightly as it sits in the fridge. Give the pitcher a quick stir with a long spoon before pouring.
Storage and Reheating
This drink stays fresh in the refrigerator for about 5 to 7 days. Keep it in a covered pitcher or glass jars. It does not freeze particularly well as the texture can get a bit grainy upon thawing.
Nutritional Notes
Tamarind is a natural mild laxative, so it aids digestion, which is why it’s so popular after heavy meals. However, be mindful of the sugar content in this recipe; it is comparable to a soda or sweet tea.
(Refreshing Tamarind Juice – Full of Antioxidants)
